Baked Corn and Ham Casserole
From: River Road Recipes by The Junior League of Baton Rouge
(Favorite Recipes Press; April 2000; ISBN: 0961302631; Spiral)
Cookbook Heaven @ Recipelink.com

Servings: 6

• 3 tablespoons butter
• 3 tablespoons flour
• 1 1/2 cups milk
• 1/2 teaspoon dry mustard
• 1/4 teaspoon Worcestershire sauce
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 1/2 cups canned or frozen corn kernels
• 1 small onion chopped
• 1/4 cup green pepper, chopped
• 2 cups cooked ham, cubed
• 1/2 cup shredded cheese (or more)
• Bread crumbs

1. Make a white sauce of butter, flour, and milk. Add mustard, Worcestershire sauce, salt, and pepper. Add corn, onion, green pepper, and ham.
2. Pour in a 2-quart casserole. Top with bread crumbs and cheese.
3. Bake at 375 degrees for 25 minutes.

MRS. LENTON SARTAIN