Pure comfort food. It's one of the most-requested dishes for Thanksgiving. Regular milk can be used in place of the evaporated milk.
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Preheat oven to 350 degrees F (175 degrees C).
Melt 2 tablespoons butter in a large skillet over medium heat. Cook and stir onion and bell pepper in melted butter until the onions are translucent, 5 to 7 minutes. Stir flour, salt, paprika, and mustard into the onion mixture, reduce heat to low, and continue cooking until the mixture is bubbling, 2 to 3 minutes. Gradually stream evaporated milk into the mixture while stirring; bring to a boil for 1 minute. Add corn and egg; stir. Pour into a casserole dish.
Mix crackers and 1 tablespoon melted butter together in a bowl; sprinkle evenly over corn mixture.
Bake until golden brown, 30 to 35 minutes.
238 calories; 13.2 g total fat; 55 mg cholesterol; 786 mg sodium. 26.2 g carbohydrates; 6.2 g protein; Full Nutrition