Baked Corn in Creamy Cheese Sauce

Feel free to add in some other vegetables also, I have even added in some cooked leftover cubed potatoes.

• Ready In: 1 hr
• Serves: 4

Ingredients

• 1 (12 ounce) can canned corn niblets, drained (can use two cans)
• 4  tablespoons butter
• 1  small onion, finely chopped
• 1  green bell pepper, chopped
• 3  tablesppon flour
• 2  cups half-and-half cream
• 2  tablespoons  grated parmesan cheese (optional)
• 1 1⁄4 cups  shredded cheddar cheese
• 2  eggs, well beaten
•  salt and pepper
• 3⁄4 cup  breadcrumbs

Directions

1. Set oven to 350 degrees F.
2. Butter a 2-quart casserole dish.
3. In a large skillet melt butter over medium heat.
4. Add in chopped onion and bell peppers; saute until tender (about 3-4 minutes).
5. Stir in flour and mix/whisk for 1 minute.
6. Add in half and half cream; cook stirring/whisking constantly until thickened and smooth.
7. Remove from heat then add in the shredded cheddar cheese and Parmesan cheese (if using) mix until all the cheese has melted.
8. Whisk in eggs then add in the corn, salt and pepper; mix to combine.
9. Transfer into prepared dish then top with bread crumbs.
10. Bake for 40-45 minutes.
11. Serve immediately.