Busters Recipes

Hot Dog and Corn Casserole

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

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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