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Corn Casserole

From Leslie Austen

Prep
Cook
Serves 10people
Ingredients
1
can whole kernel corn, undrained
1
can cream corn
1
small onion diced into small pieces
1/2
cup butter or margarine
1
pkg (7 oz) corn break mix
2
eggs
4
ozs sour cream
2
cups shredded sharp cheddar
Directions
1.
Mix corns. Sauté onion and butter. Add to corn mixture. Add muffin mix and eggs.
2.
Mix well and put into a lightly greased 9x13 pan.
3.
Put sour cream over the top and swirl into the mixture. Top with shredded cheese.
4.
Bake at 350 degrees for 40 minutes.

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