Scalloped Corn

 

1

tablespoon butter or margarine

1

small onion, finely chopped (1/4 cup)

1/4

cup finely chopped green bell pepper

1

tablespoon Gold Medal® all-purpose flour

1/2

teaspoon salt

1/4

teaspoon ground mustard

Dash of pepper

2/3

cup milk

1

can (15.25 oz) Green Giant® whole kernel corn, drained

1

cup Country® corn flakes cereal

1

tablespoon butter or margarine, melted

• 1 Heat oven to 350°F. In 10-inch skillet, melt 1 tablespoon butter over medium heat. Cook onion and bell pepper in butter 4 to 6 minutes, stirring occasionally, until crisp-tender.
• 2 Stir in flour, salt, mustard and pepper. Cook 1 to 2 minutes, stirring constantly, until smooth and well mixed; remove from heat.
• 3 Stir in milk. Heat to boiling, stirring constantly; boil and stir 1 minute. Stir in corn. Pour into ungreased 1-quart casserole.
• 4 In small bowl, mix cereal and 1 tablespoon butter; sprinkle over corn mixture. Bake uncovered 10 to 15 minutes or until mixture is bubbly and topping is golden.