1/2 cup butter
1/4 cup chopped onion
1/2 cup all purpose flour
1/2 tsp salt
1/2 tsp pepper
4 cups milk (1 quart)
6 eggs, slightly beaten
2 cups shredded cheddar cheese (8 oz)
2 bags (12 oz each ) frozen corn, thawed, drained
2 Tbls parsley flakes
3/4 cup plain bread crumbs (i used panko)
3 Tbls butter, melted
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish or 3-quart casserole with cooking spray.
In 4-quart Dutch oven, melt 1/2 cup butter over medium heat. Add onion; cook 3 to 4 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Stir in milk. Cook 4 to 5 minutes, stirring constantly, until thickened. Gradually stir in eggs and cheese. Stir in corn and parsley. Pour into baking dish.
In small bowl, mix bread crumbs and 3 tablespoons melted butter; sprinkle over corn mixture.
Bake uncovered 55 to 65 minutes or until mixture is set and knife inserted in center comes out clean. Let stand 5 to 10 minutes before serving.