Recipe for Cheese-Scalloped Corn 
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Yield:
1 Servings
Ingredients:
Amount Ingredient
1/2 cup (1 small) green pepper, chopped (I omitted)
1/4 cup Onion, chopped, (I omitted - will include next time I have one)
2 tbl Margarine or butter
2 tbl All-purpose flour
3/4 tsp Salt, (I decreased to 1/2 tsp.)
1/2 tsp Paprika
1/4 tsp Dry mustard
1 dsh Pepper
3/4 cup Mlik
1 can (16 oz.) whole kernel corn, drained*
1/2 cup (about 2 oz.) shredded cheddar cheese (I used mozzarella)
1 x Egg, beaten
1/3 cup Cracker crumbs, (will add more next time)
Instructions:
Instructions: *1 Package (10 oz.) frozen whole kernel corn, cooked and drained, can be substitued for the canned whole kernel corn.

Place green pepper, onion and 2 tablespoons margarine in 1-1/2-quart casserole. Microwave uncovered on high (100 percent) until onion is tender, 2 to 3 minutes.

Stir in flour, salt, paprika, mustard and pepper. Gradually stir in milk.

Microwave uncovered on high (100 percent), stirring every minute until mixture is thickened, 2 to 3 minutes.

Stir in corn, cheese and egg. Cover, tightly and microwave on medium-high

(70 percent) 5 minutes.

Mix crumbs and 1 tablespoon margarine; sprinkle over corn. Microwave uncovered until center is almost set, 4 to 6 minutes longer. Let stand 5 minutes.

***Extremely hot when served! Retained heat throughout meal.

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