1 can whole kernel corn
1 sm. onion, chopped (1/4 c.)
1/2 sm. green pepper, chopped
2 tbsp. butter
2 tbsp. flour
1 tsp. salt
1/2 tsp. paprika
1/4 tsp. dry mustard
Dash of pepper
3/4 c. milk
1 egg, slightly beaten
1/3 c. cracker crumbs
1 tbsp. butter

Cook and stir onion and green pepper in 2 tablespoons butter until onion is tender; remove from heat. Stir in flour, salt, paprika, 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. Stir in corn and egg. Pour into ungreased 1 quart casserole. Mix crumbs and 1 tablespoon melted butter. Sprinkle over corn. Cook uncovered in 350 degree oven until bubbly, 30 to 35 minutes.