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Prep 20min
Total1hr35min
Servings16
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Ingredients
1/2
cup butter or margarine
1
small onion, chopped (1/4 cup)
1/2
cup Gold Medal™ all-purpose flour
1/2
teaspoon salt
1/2
teaspoon pepper
4
cups milk (1 quart)
6
eggs, slightly beaten
2
cups shredded Cheddar cheese (8 oz)
2
bags (12 oz) frozen corn, thawed, drained
1/2
cup chopped fresh parsley or 2 tablespoon parsley flakes
3/4
cup Progresso™ plain bread crumbs
3
tablespoons butter or margarine, melted
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Steps
1
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish or 3-quart casserole with cooking spray.
2
In 4-quart Dutch oven, melt 1/2 cup butter over medium heat. Add onion; cook 3 to 4 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Stir in milk. Cook 4 to 5 minutes, stirring constantly, until thickened. Gradually stir in eggs and cheese. Stir in corn and parsley. Pour into baking dish.
3
In small bowl, mix bread crumbs and 3 tablespoons melted butter; sprinkle over corn mixture.
4
Bake uncovered 55 to 65 minutes or until mixture is set and knife inserted in center comes out clean. Let stand 5 to 10 minutes before serving.
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You can make this dish ahead and then bake it when you're ready! Prepare the recipe as directed through step 2. Cover and refrigerate up to 24 hours. Uncover and allow to stand at room temperature 30 minutes. Continue as directed in recipe.
For a change of flavor, add 1/2 teaspoon dried basil leaves with the parsley.
Dress up this casserole for Christmas by substituting three (9 oz) bags seasoned honey roasted sweet corn with peppers for the corn and reducing the salt to 1/4 teaspoon.
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