Corn Casserole


  • 3/4 cup chopped green and/or red sweet pepper
  • 1/2 cup chopped onion
  • 1/3 cup margarine or butter
  • 1 can whole kernel corn, drained
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  • 1 can cream style corn
  • 3 eggs
  • 1 package corn muffing mix
  • 1/2 cup shredded cheddar, Swiss, or Monterey Jack cheese, with pepper (opt.)


Cook pepper and onion in margarine in a large saucepan until tender but not browned. Remove from heat and cool slightly. Stir in corn. Add eggs, one at a time; beat by hand just till combined. Stir in muffin mix till moistened. Spread in greased 2 qt. baking dish. Bake, uncovered, in a 350 degrees F oven for 40 minutes. Sprinkle with cheese, if desired; let stand 5 minutes. Garnish with strips of sweet peppers, if desired. Serves 6-8.

By Robin from Washington, IA


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