2 tbsp. butter
2 tbsp. flour
1 c. scalded milk
1 tsp. salt
1/4 tsp. white pepper
3/4 tsp. paprika
2 beaten eggs
1 1/2 c. shredded carrots
1 3/4 c. cream style yellow corn
1/3 c. chopped green pepper
2 tbsp. chopped onion

Place vegetables in a large mixing bowl. In saucepan, melt butter; add flour and blend. Add scalded milk, slowly, cooking over low heat until sauce is thick. Add seasonings. Stir a bit of hot sauce into eggs. Add egg mixture to sauce. Stir into vegetables. Season with additional salt, if desired. Taste for pepper and paprika. Pour into a buttered 1 1/2 quart casserole. Bake in 350 degree oven for 55 to 60 minutes.