Two Corn Casserole

Submitted by Jacqueline in KY

"This recipe is one I have made for years. I figured it would be in the database and needed the nutritional values, although there is a two corn casserole in the data base it isn't this one. Every where I take this casserole I am asked for the recipe. Green Giant is the only company that makes 17 oz. cans but the smaller 15 something cans work fine."

Download

Ready In:: 1hr 10mins
Ingredients:: 8
Yields:: 1 casserole
Serves:: 12

ingredients

¹⁄₂ cup margarine
³⁄₄ cup green pepper, chopped
¹⁄₃ cup onion, chopped
17 ounces whole kernel corn, undrained
17 ounces cream-style corn
3 eggs, well beaten
8 ¹⁄₂ ounces corn muffin mix
4 ounces cheddar cheese, shredded

directions

Heat oven to 350 degrees F.
Grease 2 quart casserole dish
In small skillet, melt margarine.
Add green pepper and onion; saute' until tender, (I do this in the microwave) Combine cream style corn, whole kernel corn, eggs and corn muffin mix, blend well.
Pour into casserole dish and sprinkle with cheese.
Bake 55-65 minutes until firm and set.
Let stand 5 minutes before serving.