Ingredients
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1 (12 ounce) can canned corn niblets, drained (can use two cans)
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4 tablespoons butter
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1 small onion, finely chopped
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3 tablesppon flour
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2 cups half-and-half cream
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2 tablespoons grated parmesan cheese
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1 1/4 cups shredded cheddar cheese
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2 eggs, well beaten
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salt and pepper
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3/4 cup breadcrumbs
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1 green bell pepper, chopped
Instructions
- Set oven to 350 degrees F.
- Butter a 2-quart casserole dish.
- In a large skillet melt butter over medium heat.
- Add in chopped onion and bell peppers; saute until tender (about 3-4 minutes).
- Stir in flour and mix/whisk for 1 minute.
- Add in half and half cream; cook stirring/whisking constantly until thickened and smooth.
- Remove from heat then add in the shredded cheddar cheese and Parmesan cheese (if using) mix until all the cheese has melted.
- Whisk in eggs then add in the corn, salt and pepper; mix to combine.
- Transfer into prepared dish then top with bread crumbs.
- Bake for 40-45 minutes.
- Serve immediately.