Title: Scalloped Corn
Categories: Appetizer Vegetable Salad Microwave
Yield: 6 Servings
| 2 | tb | Butter |
| 1/4 | c | Finely chopped onion |
| 2 | tb | Flour |
| 1 | ts | Salt |
| 1/2 | ts | Paprika |
| 1/4 | ts | Dry mustard |
| 1 | ds | Pepper |
| 3/4 | c | Milk |
| 16 | oz | Can whole kernel corn |
| 1 | | Egg slightly beaten |
1. Place 2 tablespoons butter in a deep, 1-quart, heat-resistant,
non-metallic casserole. Heat, uncovered, in Microwave Oven 15 seconds. 2.
Add chopped onions and heat, uncovered, in Microwave Oven 2 minutes or
until onion is tender. 3. Blend in flour, salt, paprika, dry mustard and
pepper. Heat, uncovered, in Microwave Oven 1 minute or until bubbly. 4.
Gradually add milk, stirring constantly. 5. Add remaining ingredients.
Blend thoroughly. 6. Heat, uncovered, in Microwave Oven 7 to 8 minutes.