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