4 c. whole kernel corn
1/2 c. chopped onion
1/2 sm. green bell pepper, chopped
2 T. butter
2 T. flour
1 t. salt
1/2 t. paprika
1/4 t. dry mustard
Dash of pepper
3/4 c. milk
1 egg slightly beaten
1/3 c. cracker crumbs
1 T. butter melted

Cook and stir onion and green pepper in 2 T. 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 constanty. Boil and stir 1 minute. Stir in corn and egg. Pour into ungreased 1-quart casserole. Mix crumbs and 1 T. melted butter; sprinkle over corn. Cook uncovered in 350 degree oven until bubbly, 30 to 35 minutes.