2 tbsp. melted butter
1 tsp. flour
1 tsp. powdered chicken bouillon
1/4 tsp. dry mustard
2 tsp. dried chopped chives
1 tsp. parsley flakes
2 c. whole kernel corn, drained
1 c. whipped low-fat cottage cheese

Whip cottage cheese in blender for 2 minutes. Blend the butter with flour until smooth. Add seasonings, drained canned or cooked frozen corn, and cottage cheese. Mix well and pour into 1 1/2 quart casserole. Bake at 325 degrees for 25-30 minutes or until heated through. Garnish with green pepper rings and pimento curls if desired. Yield 6 servings.