Frankfurter and Corn Casserole
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Ingredients
- 5 tablespoons butter (3 to make a roux, 2 reserved for topping)
- 3 tablespoons flour
- 1 teaspoon kosher salt
- black pepper (several grinds)
- 12oz milk (heated but not boiling)
- 2- 2 1/2 cups corn (stripped from 2 ears of corn)
- 3 Large eggs (lightly beated)
- 1/2 cup breadcrumbs
- chopped parsley
Directions
| Step 1 | |
 Preheat oven to 350F Butter a 1 1/2 qt. casserole Melt 3 TBL of butter in a sauce pan Stir in flour and continue stirring for 2-3 minutes Stir in milk, salt, and pepper | |
| Step 2 | |
| Continue cooking and stirring until sauce is smooth and has thickened enough to coat the back of a spoon. | |
| Step 3 | |
 Remove sauce from heat. Mix corn and eggs, and pour sauce over them. Combine well, and pour mixture into buttered casserole | |
| Step 4 | |
| Top with breadcrumbs, and dot with remaining butter Cook for 30 minutes | |
| Step 5 | |
 Remove casserole from oven and top with scored frankfurters. Return casserole to oven and bake an additional 15 minutes. Garnish with chopped parsley. | |