Busters Recipes

Beef And Corn Casserole

1/2 sm. green pepper, chopped (1/4 c.)
1 sm. onion, chopped (1/4 c.)
1 T. margarine or butter
2 pkgs. (2 1/2 oz. ea.) thinly sliced smoked beef, chopped ( I wonder how ground beef would be here?)
1 c. sliced mushrooms
1/4 c. margarine or butter
1/4 c. all purpose flour
1/2 t. salt
1/4 t. pepper
2 c. milk
2 egg yolks, slightly beaten
1 t. prepared mustard
1 can (17 oz.) whole kernel corn, drained
1/3 c. dry bread crumbs
1/4 c. grated Parmesan cheese
2 T. margarine or butter, melted
1/4 t. paprika

Cook and stir green pepper and onion in
1 T. margarine in 10" skillet until onion is tender. Add beef and mushrooms; cook and stir until edges of beef curl. Heat
1/4 c. margarine in 1 qt. saucepan over low heat until melted. Stir in flour, salt and pepper. Cook, stirring constantly, until smooth and bubbly; remove from heat. Stir in milk. Heat to boiling; stirring constantly. Boil and stir 1 min.
Stir at least half of the hot mixture
gradually into egg yolks. Blend into hot mixture in saucepan. Boil and stir 1 min.; stir in mustard. Stir sauce and corn into beef mixture. Put into ungreased 1 1/2 qt.
casserole or 10x6x1 1/2" baking dish. Mix remaining ingredients; sprinkle over beef mixture. Cook uncovered in 350° oven until hot and bubbly, about 30 min.
Makes 6 servings.