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    Hot Dog and Corn Casserole


    Source of Recipe


    BBR

    Recipe Introduction


    From Diana Rattray


    List of Ingredients




    3 tablespoons Butter or margarine
    3 tablespoons flour
    1 teaspoon salt
    1/4 teaspoon pepper
    1 1/2 cups heated milk
    2 1/4 cups cooked whole kernel corn, fresh, canned or frozen
    3 eggs, beaten
    1/4 cup fine dry bread crumbs
    2 tablespoons butter
    6 to 8 hot dogs

    Recipe



    Heat 3 tablespoons butter in saucepan over medium low heat. Blend in 3 tablespoons flour then add salt and pepper. Gradually stir in hot milk. Continue cooking and stirring until thickened and smooth.

    Remove from heat; add corn.

    Slowly stir in beaten eggs.

    Pour mixture into a lightly buttered 1 1/2-quart baking dish. Top with bread crumbs and dot with 2 tablespoons butter.

    Bake at 350° for 30 minutes.

    Score each hot dog several times on the diagonal or lengthwise; arrange on top of casserole.

    Bake an additional 15 to 20 minutes. Serves 6.

 

 

 

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