1/4 cup chopped onion
2 tbsp. butter
2 tbsp. all-purpose flour
1 tsp. salt
1/2 tsp. paprika
1/4 tsp. dry mustard
1/8 tsp. white pepper
3/4 cup milk
1 (15 oz.) can whole kernel corn, drained
1 egg, slightly beaten
1 bag Pepperidge farm stuffing (crushed into fine crumbs)

Preheat oven to 350°F.

In a skillet sauté onion in butter until translucent. Blend in flour, seasonings, and cook until bubbly. Remove from heat. Add milk and bring to a boil. Boil for 1 minute, stirring constantly.

Remove from heat and add drained corn and egg. Pour into a casserole dish. Top with crumbs.

Bake at 350°F for 20 to 30 minutes.

Submitted by: Deidre Stevens (DS)