4 ears fresh corn or 1 (10 oz.) pkg. frozen corn, cooked & drained or 1 (16 oz.) can drained
1 sm. onion, (about 1/4 c.)
1/2 sm. green pepper, chopped
2 tbsp. butter
2 tbsp. flour
1 tsp. salt
1/4 tsp. dry mustard
Dash of pepper
3/4 c. milk
1 egg, slightly beaten
1/3 c. cracker crumbs
1 tbsp. butter, melted

Prepare and cook corn (on the cob) cut off cob to measure 2 cups.

Cook and stir onion and pepper in 2 tablespoons butter until onion is tender; remove from heat, stir in flour, salt, mustard and pepper. Cook over low heat, stirring constantly, until mixture is bubbly; remove from heat. Stir in milk gradually.

Heat to boiling, stirring constantly. Boil and stir 1 minute. Add egg and corn; mix well. Pour into ungreased 1 quart casserole. Mix crumbs and 1 tablespoon butter. Sprinkle over corn. Cook uncovered in 350 degree oven until bubbly 30-35 minutes.