4 tbsp. butter
1 med. onion, minced (optional)
1/4 c. flour
1 tsp. salt
3/4 tsp. paprika
1/2 tsp. dry mustard
2 c. milk
3 eggs
2 (16 or 17 oz.) cans whole kernel corn, drained
1/2 c. crushed Ritz crackers (about 8)

In a 2 quart saucepan, melt the butter over low heat. If using onion, saute in the butter. Stir in the flour, salt, mustard and paprika until blended. Add the milk gradually; stir until slightly thickened. Remove from the fire.

Beat the eggs slightly. Stir in the corn and slowly add the milk mixture. Pour into a 2 quart casserole. Put crushed cracker crumbs on top.

Set the casserole into a 9 x 13 pan. Pour water around it. Bake in a 350 degrees oven for 1 1/2 hours, going to 375 degrees for the last half hour. Test with a table knife in the center. Serves 8.