Frankfurters & Corn Casserole

1/4 cup finely chopped onions
3 tablespoons butter of margarine
3 tablespoons flour
1 teaspoon salt
1/4 teaspoon white pepper
1 1/2 cups milk
2 cups canned whole kernel corn, drained
3 eggs beaten
1/4 cup fine dry bread crumbs
1 tablespoon melted butter or margarine
1 pound frankfurters, scored

Preheat oven to 350°. Cook onions in butter until transparent; stir in flour. Add salt and pepper. Over low heat, gradually stir in milk; cook until sauce is thick and smooth, stirring constantly. Remove from head and add corn. Fold in beaten eggs. Pour into 1 1/2 quart buttered casserole. Mix melted butter and bread crumbs; sprinkle on top. Bake 30 minutes; place frankfurters on top of casserole and bake 15 minutes longer.

Serves 6
Preparation Time: 1 HR
Approximate calories per serving…425

Suggested Menu

Frankfurter Corn Casserole
Pepper Slaw
Peach Melba

©1973 Curtin Publications, Inc. New York, NY Printed in U.S.A.

3 thoughts on “Frankfurters & Corn Casserole

  1. Pingback: Frankfurters & Corn Casserole | Retro Recipe Attempts

  2. Pingback: Frankfurters and Corn Casserole – Retro Cookery

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