corn - 4 ears (2 cups cut off) or 1 can drained (1 lb) or 1 bag frozen (10 oz)
1/4 cup chopped onion
1/4 cup chopped celery (or green pepper)
2 tablespoons butter or margarine
2 tablespoons flour
1 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon dry mustard
dash pepper
3/4 cup milk
1 egg, slightly beaten
1/3 cup cracker or bread crumbs
1 tablespoon butter or margarine, melted
Heat oven to 350 degrees. Cook (or use microwave) and stir onion and green pepper in 2 tablespoons butter until onion is tender. Remove from heat. Stir in flour and seasonings. Cook over low heat, stirring until mixture is bubbly. Remove from heat. Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in corn and egg. Pour into ungreased 1 quart casserole.
Combine cracker (bread) crumbs and the 1 tablespoon melted butter; sprinkle evenly over corn mixture. Bake uncovered 30-35 minutes.