Ingredients
1/3
cup butter
1
large onion, chopped (1 cup)
1/2
cup Gold Medal™ all-purpose flour
2
teaspoons salt
1/2
teaspoon black pepper
1/2
teaspoon ground red pepper (cayenne)
3
cups milk
4
eggs, slightly beaten
2
bags (12 oz each) frozen corn, thawed
1/2
cup chopped fresh parsley or 2 tablespoons dried parsley flakes
2/3
cup Progresso™ plain bread crumbs
1
tablespoon butter, melted
Preparation
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish or 3-quart casserole with cooking spray.
In 4-quart Dutch oven, melt 1/3 cup butter over medium heat. Add onion; cook 3 to 4 minutes, stirring frequently, until tender. Stir in flour, salt and peppers until well blended. Stir in milk. Cook 4 to 5 minutes, stirring constantly, until thickened. Gradually stir in eggs. Stir in corn and parsley. Pour into baking dish.
In small bowl, mix bread crumbs and 1 tablespoon melted butter; sprinkle over corn mixture.
Bake uncovered 55 to 65 minutes or until mixture is set and knife inserted in center comes out clean. Let stand 5 to 10 minutes before serving.
