Looking for 70s Scalloped Corn Recipe

My mother always made scalloped corn for Thanksgiving and I lost the recipe for it (I think it was from her betty crocker cookbook from the late 40s early 50s) I found this recipe at Betty Crocker online that is very similar to what she did. What was different about hers is that she never used "creamed corn" but only corn frozen from our garden.
Classic Baked Corn Pudding
16 servings
½ cup butter
1 small onion, chopped (1/4 cup)
½ cup all-purpose flour
½ teaspoon salt
½ teaspoon pepper
4 cups fat-free milk
6 eggs, slightly beaten
2 cups shredded 75% reduced fat Cheddar cheese
2 12ounces bags frozen corn steamers
½ cup chopped fresh parsley
¾ cup plain bread crumbs
3 tablespoon butter, melted
Preheat oven to 350°F. Spray 13X9-inch glass baking dish or 3-quart casserole dish with cooking spray.
In 4-quart Dutch oven, melt ½ 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.
Serving size ½ cup
Source: Betty Crocker online

Here's a recipe I found at the Allrecipes.com website: You could add green peppers to it. Hope this helps.

SCALLOPED CORN

Ingredients
1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can creamed corn
2 eggs, beaten
1 cup milk
75 buttery round crackers, crushed fine
1/2 cup chopped green onions

Directions
1. Preheat oven to 350 degrees F (175 degrees C). Lightly butter casserole dish and set aside.
2. In a large mixing bowl, combine the whole corn, creamed corn, eggs, milk, crackers and green onion; mix well. 3. Pour mixture into prepared casserole dish.
4. Bake at 350 degrees F (175 degrees C) for 50 minutes.
http://allrecipes.com//Recipe/scalloped-corn-iii/Detail.aspx

My recipe calls for 1 c cracker crumbs, 2 reg corn, onion & celery chopped, 2 eggs, 2 T melted butter and 1 1/2 c milk and 2/3 C shredded. Another corn casserole recipe is with Jiffy muffin mix, 1 1/4 c milk, 1/2 c oil, chopped green pepper, 2 eggs and 1-1 1/2 c shredded longhorn cheese, 1 reg corn and 1 cream style corn. Both have salt & pepper of course. The 1st is the older recipe.

Escalloped Corn Casserole

1/2 cup chopped green pepper (I use the red bell pepper)
1/2 cup chopped onion ( I use scallions...white and green parts)
4 -6 TBS butter
1 can cream-style corn
1 can whole kernel corn, drained ( I don't drain)
2 eggs (beaten)
3 cups crushed saltine crackers (or Ritz crackers)
(save about half a cup of crushed crackers to sprinkle over the top before baking.

Directions:
Preheat oven to 350 degrees F.
Saute green pepper and onion in the butter until tender. Stir in the corn and eggs, then all but about 1/2 cup of the crackers. Pour into a buttered 8-in. square baking dish or a buttered casserole dish. Sprinkle on the rest of the crackers.
Bake, uncovered 25-30 minutes.

Hope this is the one you're looking for.

Pookarina

That sounds right to me. I used to make that and lost the recipe. I think there was just one egg and I baked it in a loaf pan.

There's a fabulous scalloped corn recipe here; also have you checked all the creamed corn casserole dishes?