SCALLOPED CORN

Scalloped Corn image

Creamy corn sprinkled with a crunchy topping makes a delicious side dish for roasted chicken, pork and beef.

Provided by Betty Crocker Kitchens

Time 35m

Yield 4

Number Of Ingredients 11

Ingredients

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) whole kernel corn, drained
1 cup Country® corn flakes cereal
1 tablespoon butter or margarine, melted

Steps:

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.
Stir in flour, salt, mustard and pepper. Cook 1 to 2 minutes, stirring constantly, until smooth and well mixed; remove from heat.
Stir in milk. Heat to boiling, stirring constantly; boil and stir 1 minute. Stir in corn. Pour into ungreased 1-quart casserole.
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.

Nutrition Facts : Calories 220, Carbohydrate 32 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 3 g, Protein 5 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 640 mg, Sugar 7 g, TransFat 0 g

*** Explore more Scalloped Corn Recipes »

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