At the end of each month, The Cook & Kitchen Staff select some of the best recipes sent to Recipe-a-Day during the month, and post them to the entire membership. Today's offering is a festive casserole, rich in savory texture and creamy goodness.

Thank you to Recipe-a-Day Member Vidya for today's featured casserole recipe. Thanks also to all Recipe-a-Day members who took the time to send in a recipe this month. We're just sorry we won't have an opportunity to publish them all!

Either cook frozen corn as directed on the package Or select tender corn on the cob and boil for about 20 minutes in lightly salted water. Drain and cool, then scrape kernels from the cob. May need to cook again in enough water to cover corn until tender.

Melt butter in a large saucepan over medium heat. Add flour, stir, reduce heat, and simmer until frothy. Add milk, stirring slowly until sauce is creamy in consistency.

Add corn, salt, paprika, black pepper, sugar, and eggs. Remove from heat and pour into a greased, oven-proof baking dish. Sprinkle capsicum, bread crumbs, and another dash of paprika on top.

Place casserole in a shallow pan of hot water and bake in a pre-heated 350 to 375-F degree oven for 40 to 45 minutes. May be broiled for 2-3 minutes to crisp up the top just prior to serving.

v2.0l.