SCALLOPED CORN BETTY CROCKER RECIPES

Steps:

• Heat oven to 350°F. In 10-inch skillet, melt 1 tablespoon butter over medium heat. Cook onion and bell pepper in butter 4 to 6 minutes, stirring occasionally, until crisp-tender.
• Stir in flour, salt, mustard and pepper. Cook 1 to 2 minutes, stirring constantly, until smooth and well mixed; remove from heat.
• Stir in milk. Heat to boiling, stirring constantly; boil and stir 1 minute. Stir in corn. Pour into ungreased 1-quart casserole.
• In small bowl, mix cereal and 1 tablespoon butter; sprinkle over corn mixture. Bake uncovered 10 to 15 minutes or until mixture is bubbly and topping is golden.

Steps:

• Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Place potatoes (from scalloped potato boxes), frozen corn and Parmesan cheese in baking dish.
• In 3-quart saucepan, heat water to boiling; stir in sauce mixes (from scalloped potato boxes); stir with whisk until sauce mix is dissolved. Stir in half-and-half. Pour over potatoes and corn in baking dish. Bake 30 to 35 minutes or until potatoes are tender.
• Meanwhile, in small bowl, mix Topping ingredients. Stir potatoes and corn; sprinkle topping over potatoes. Bake 7 to 10 minutes longer or until topping is golden brown. Let stand 5 minutes before serving (sauce will thicken as it stands).