Corn Casserole Recipe

Ingredients:
2 Tablespoons Butter
1 Green Pepper, Chopped Fine
1 Small Onion, Chopped Fine
2 Tablespoons Flour
1 Teaspoon Salt
1/4 Teaspoon Dry Mustard
1/2 Cup Milk
1 Can Corn
1 Egg, Well Beaten
Buttered Bread Crumbs

In a frying Pan, melt the butter. Add the chopped onions and green pepper and Mix.  Saute for 5 minutes.  Add the flour, salt and dry mustard and mix.  Add the milk and now bring to a boil.  Add the corn and beaten egg. Mix well and take off the stove.  Place in a buttered casserole dish and cover the mixture with buttered crumbs.  Bake for about 30 minutes in a 350 degree oven until brown and bubbly.  Recipe by Clare Howard

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The Corn Song  by John Greenleaf Whittier
"Heat high the farmer's wintry hoard!
Heap high the golden corn!
No richer gift has Autumn poured
From out her lavish horn."


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(Family Features) - This Lenten season, meat won't be missed at the dinner table with Layered Eggplant Parmesan Casserole. This take on the classic Italian favorite, combines breaded eggplant slices, zesty marinara sauce, melted mozzarella cheese and layers of pierogies - the perfect pairing of pasta and potatoes - all in one deep dish. This meal's great flavor is surpassed only by its convenience, requiring less than ten ingredients and prepared in less than an hour. And if your family is craving a meatier meal, add a pound of crumbled, cooked sausage to the marinara sauce.  From Mrs. T's