1 1/2 c. drained canned corn or uncooked frozen corn
1 1/2 c. carrots, grated
1/2 green pepper, chopped
2 eggs
1 c. milk
2 tbsp. butter, blended with 2 tbsp. flour

Bring milk to boil and add the flour-butter paste and stir until thick. Add this to the corn and carrots in a casserole dish. Bake at 350 degrees for 1 hour.