Scalloped Corn

Scalloped Corn from the ''Public Health Cookbook—original source of recipe, public domain government resource
 * Serves: 12

Ingredients

 * 1 tablespoon butter
 * 1 large onion, chopped
 * 1 bell pepper (any color), seeded and chopped
 * 3 tablespoons all-purpose flour
 * 2 cups 1% milk
 * 2 eggs, slightly beaten
 * 2 16-ounce packages whole kernel corn, thawed
 * 2 cups breadcrumbs
 * Nonfat cooking spray

Directions

 * 1) Preheat oven to 325 °F.
 * 2) Heat the butter in a medium skillet over medium-high heat. Add onion and bell pepper and cook for 5 minutes or until tender. Sprinkle the flour then gently toss to coat the vegetables.
 * 3) Stir in the milk. Raise heat and bring to a boil, stirring often. Remove from heat then set aside.
 * 4) In a large bowl, combine the eggs, corn and 1 cup of the bread crumbs. Add the vegetable mixture and mix until combined.
 * 5) Spray a 2 quart baking dish with cooking spray then pour in the corn mixture. Sprinkle remaining bread crumbs over the top of the mixture.
 * 6) Bake for 45 minutes or until center appears set. Let stand for 10–15 minutes then serve.