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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Pure comfort food. It's one of the most-requested dishes for Thanksgiving. Regular milk can be used in place of the evaporated milk. Ingredients:
2 tablespoons butter |
1/4 cup chopped onion |
1/4 cup chopped green bell pepper |
2 tablespoons all-purpose flour |
1 teaspoon salt |
1/2 teaspoon paprika |
1/4 teaspoon dry mustard |
1 pinch ground black pepper |
3/4 cup evaporated milk |
1 (14 ounce) can whole kernel corn |
1 egg, slightly beaten |
1/3 cup cracker crumbs |
1 tablespoon melted butter |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Melt 2 tablespoons butter in a large skillet over medium heat. Cook and stir onion and bell pepper in melted butter until the onions are translucent, 5 to 7 minutes. Stir flour, salt, paprika, and mustard into the onion mixture, reduce heat to low, and continue cooking until the mixture is bubbling, 2 to 3 minutes. Gradually stream evaporated milk into the mixture while stirring; bring to a boil for 1 minute. Add corn and egg; stir. Pour into a casserole dish.
3. Mix crackers and 1 tablespoon melted butter together in a bowl; sprinkle evenly over corn mixture.
4. Bake until golden brown, 30 to 35 minutes.
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