Frankly Corny Casserole


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                                                    PAGE 104

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FRANKLY CORNY CASSEROLE

Submitted by Sister M. Roseann from Pennsylvania

1/2 cup butter

1 Tablespoon onion, chopped

3 Tablespoon flour

1 Tablespoon mustard

1/2 teaspoon salt

2 cup milk

1 pound skinless frankfurters, cut into 1-inch pieces

2 cup canned peas, drained

1 ( 12 oz) package corn bread mix

1/2 cup American cheese, shredded

    Melt butter in large skillet ; add onion and brown lightly. Blend in flour, mustard and salt. Add milk and cook until thickened, stirring constantly. Stir in frankfurters and peas ; heat until boiling. Pour into a greased 13 x 9 x 2-inch baking dish. prepare corn bread batter according to directions on the package. Drop batter by the Tablespoonfuls around the edges of the hot mixture. ?Sprinkle cheese in the center. Bake at 375 F. degrees for thirty minutes or until corn bread topping is golden brown.

YIELD: 8 Servings

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