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Creamy Scalloped Corn



Heat oven to 375F.
Butter or spray with no-stick cooking spray a 1 1/2-quart glass baking dish; set aside.
Melt 1/4 cup butter in 3-quart nonstick saucepan over medium heat; add bell pepper and green onions.
Cook, stirring occasionally, 2-3 minutes or until slightly softened.
Stir in flour, mustard, salt and pepper; continue cooking, stirring occasionally, 1-2 minutes or until bubbly.
Gradually stir in half & half; continue cooking, stirring frequently, 1-2 minutes or until mixture comes to a boil.
Gently stir corn into sauce.
Pour mixture into prepared baking dish.
Combine 2 tablespoons butter and breadcrumbs in small bowl.
Sprinkle over corn.
Bake 20-25 minutes or until edges are bubbly and breadcrumbs are lightly browned.