Two Corn Casserole

– adapted from From The Wilwerding Cookbook 1989

1/2 cup margarine or butter (1 stick)

3/4 cup chopped green pepper

1/3 cup chopped onion

1 can cream style corn

1 can whole kernel corn, undrained

3 eggs, well beaten

1 pkg Jiffy corn muffin mix (8 1/2 0z)

2 cups shredded Cheddar cheese

Preheat oven to 350.  Grease a 2 qt casserole.  In small skillet, melt butter and saute green pepper and onion til crisp tender.  In large bowl combine all ingredients except 1 cup cheese.  Pour into well greased dish and bake for 55-65 min til tender.  Add last 1 cup of cheese on top during last 10 min of baking.  Let stand 5 minutes before serving.

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