4 tbsp. butter
1 medium onion, chopped
1/4 cup flour
1 tsp. salt
2 (16 oz.) cans corn
3/4 tsp. paprika
1/2 tsp. dry mustard
2 cups milk
3 eggs
1/2 cup crushed round buttery crackers

In a 2 quart saucepan, melt butter. Add onion, and cook until tender. Stir in flour, salt, paprika, and dry mustard until well blended. Gradually stir in milk.

Cook, stirring until mixture is slightly thickened; remove from heat.

In a 2 quart casserole dish, beat eggs slightly. Stir in corn, then slowly stir in milk mixture. Sprinkle crumbs over top.

Set casserole dish in a 9x13-inch pan. Fill pan 1/2 full of water.

Bake at 350°F for 1 1/4 hours or until knife inserted comes out clean.

Submitted by: Karen B