1 cup butter or margarine, softened
2 tablespoons cornstarch
3 tablespoons all-purpose flour
1/4 cup white sugar
1/2 teaspoon salt
1/4 teaspoon mustard powder
8 potatoes, peeled and cubed
1 cup cooked corn
1/2 cup water
1/2 cup chicken broth
3 tablespoons all-purpose flour
1 tablespoon cornstarch
In a medium saucepan (not a metal bowl or bowl of lightly salted water) combine the butter, cornstarch, flour, sugar, salt, mustard powder, and potatoes. Stirring until smooth, remove from heat. Let cool slightly.
Remove potatoes from their skins and cut into 1/4 inch slices. In a large bowl, mix together water, chicken broth, flour, cornstarch, and mustard powder. Stir till well blended.
Cover and refrigerate mixture for at least one hour.
Preheat oven to 350 degrees F (175 degrees C).
Return the mixture to a large saucepan over medium heat. Blend in cornstarch and mustard powder. Stirring to coat, remove from heat. Spoon cornstarch mixture into the bottom of a 1 quart casserole dish.
Bake uncovered at 350 degrees F (175 degrees C) for 1 hour.
Remove from oven and place oven rack in the middle position. Add the chicken mixture to the casserole and bake uncovered for an additional 25 minutes. Remove from oven and let cool before serving.
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