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Corn Casserole


  • 1 large onion chopped fine
  • 1 green pepper chopped
  • 1 stick butter
  • 2 beaten eggs
  • 1 can whole kernel corn (drained)
  • 1 can creamed corn
  • 1 pint sour cream
  • 1 box Jiffy® Corn Muffin Mix
  • 1 cup grated sharp cheese


  • Sauté onion and green pepper in one stick of butter until tender.
  • Blend corn and Jiffy® Corn Muffin mix.
  • Add sautéed onion and pepper mixture.
  • Mix well.
  • Add one pint of sour cream and mix well.
  • Pour into buttered casserole and top with grated cheese.
  • Bake 350 degrees for about 30 min or until it no longer shakes in the middle.

From Carolyn Weislogel. Find this and 350 more recipes in the Cleveland Cooks Cookbook

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