INGREDIENTS

INSTRUCTIONS

At the end of each month, The Cook & Kitchen Staff select some of the best
recipes sent to Recipe-a-Day during the month, and post them to the entire
membership. Today's offering is a festive casserole, rich in savory texture
and creamy goodness.
Thank you to Recipe-a-Day Member Vidya for today's featured casserole
recipe. Thanks also to all Recipe-a-Day members who took the time to send
in a recipe this month. We're just sorry we won't have an opportunity to
publish them all!
Either cook frozen corn as directed on the package OR select tender corn on
the cob and boil for about 20 minutes in lightly salted water. Drain and
cool, then scrape kernels from the cob. May need to cook again in enough
water to cover corn until tender.
Melt butter in a large saucepan over medium heat. Add flour, stir, reduce
heat, and simmer until frothy. Add milk, stirring slowly until sauce is
creamy in consistency.
Add corn, salt, paprika, black pepper, sugar, and eggs. Remove from heat
and pour into a greased, oven-proof baking dish. Sprinkle capsicum, bread
crumbs, and another dash of paprika on top.
Place casserole in a shallow pan of hot water and bake in a pre-heated 350
to 375-F degree oven for 40 to 45 minutes. May be broiled for 2-3 minutes
to crisp up the top just prior to serving.
Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day
<recipe-a-day@bignetwork.com> on Sep 30, 1998, converted by MM_Buster
v2.0l.

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