Corn Casserole

1/2 cup butter

1/4 cup chopped onions

1/2 cup flour

1/2 tsp salt

1/2 tsp pepper

4 cups milk

6 eggs, slightly beaten

2 cups shredded cheddar cheese

2 bags (12 ounces) frozen corn, thawed, drained

2 Tbls parsley flakes dry

3/4 cup plain or italian bread crumbs

3 Tbls butter, melted.

Heat oven to 350 degree. Spray a 9x13 glass baking dish.

In a large pan, melt 1/2 cup butter, add onions; cook 3-4 minutes, stirring frequently, until tender.

Stir in flour, salt and pepper.

Stir in milk. Cook 4-5 minutes, stirring constantly, until thickened. Gradually stir in eggs and cheese.

Stir in corn and parsley.

Pour into baking dish.

At this point you can cover and put in refrigerator for 24 hours then cook.

In a small bowl, mix bread crumbs and 3 Tbls melted butter; sprinkle over corn mixture.

Bake uncovered 55-65 minutes or until mixture is set and knife inserted in center comes out clean.

Let stand 5-10 minutes before serving.