1 sm. chopped onion (about 1/4 c.)
1/2 sm. green bell pepper, chopped
2 tbsp. butter
2 tbsp. flour
1 tsp. salt
1/2 tsp. paprika
1/4 tsp. dry mustard
Dash of pepper
3/4 c. milk
1 (10 oz.) pkgs. frozen kernel (whole) corn, cooked and drained
1 egg, slightly beaten
1/3 c. cracker crumbs
1 tbsp. butter, melted

I use fresh corn or 1 (16 ounce) can whole kernel corn, drained.

Cook and stir onion and bell pepper in 2 tablespoons butter until tender; remove from heat. Stir in flour, salt, paprika, mustard, and pepper. Cook over very low heat, stirring constantly, until mixture is bubbly; remove from heat. Stir in milk gradually. Heat to boiling, stirring constantly. Boil and stir one minute. Stir in corn and egg. Pour into ungreased one quart casserole dish. Mix crumbs and 1 tablespoon butter (melted). Sprinkle over corn. Cook, uncovered, in 350 degree oven until bubbly, 30 to 35 minutes. 4 servings - 230 calories per serving.

Variation: Fold 1/2 cup shredded natural Cheddar cheese into the sauce mixture for cheese scalloped corn.