Low Sodium Scalloped Corn

I was searching for a different corn side dish, and found this in my old school Betty Crocker cook book and altered to be low sodium

INGREDIENTS
2 cups corn (if using frozen, thaw first)
1/4 cup onion, chopped
1/4 cup red pepper, chopped
2 T olive oil
2 T flour
1 teas salt-free all-purpose seasoning
1/2 teas paprika
1/4 teas dry mustard
dash pepper
3/4 cup skim milk
1 egg slightly beaten
1/3 cup "Hint of salt" ritz crackers

DIRECTIONS
Preheat oven to 350F
Saute onion and red pepper in olive oil until onion is tender; remove from heat
Stir in flour and seasoning, cook over low heat, stirr until mixture is bubbly, remove from heat
Gradually stir in milk, heat to boiling, stirring constantly for 1 minute
Stir in corn and egg, pour into ungreased 1-quart casserole, cover evenly with cracker crumbs
Back uncovered for 30 to 35 minutes

NUTRITION


Number of servings: 4

Calories: 111
Protein: 3g
Fat: 4g
Carbohydrates: 15g
Fiber: 1g
Potassium: 148mg
Sodium: 28mg
Cholesterol: 1mg