Scalloped Corn |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| INGREDIENTS: | ||
| 4 tablespoons butter | 1/2 cup flour | 1-1/2 teaspoons salt |
| 3/4 teaspoon mustard | 1/2 teaspoon paprika | 1-1/2 cups scalded milk |
| 1 can cream style corn | 1 egg, slightly beaten | 2 teaspoons Worcestershire sauce |
| 1 cup buttered bread crumbs | ||
| 1 | Melt butter; add flour mixed with the dry seasonings and pour on milk gradually. Add corn, egg and Worcestershire sauce. Pour into a buttered casserole and cover with buttered bread crumbs. Bake 350 until brown. May be stored in refrigerator overnight before baking. |