Corn Cheese Casserole

• 1/4 cup butter
• 2 cups fresh corn, cut from cob
• 1/2 cup chopped green pepper
• 1/2 cup chopped pimento
• 1/2 cup stuffed green olives, sliced
• 1/4 cup chopped parsley
• 1/4 cup flour
• 1/2 tsp. salt
• 1 tsp. pepper
• 2 cups milk
• 3 eggs, slightly beaten
• 1 cup shredded cheddar cheese

Directions

In a large frying pan melt butter and saute' corn, green pepper, pimentos, green olives and parsley for 2 minutes. Cover and cook for 10 minutes.

Blend in flour, salt, and pepper. Gradually add milk and cook, stirring, until thickened. Slowly stir in beaten eggs and then blend in cheese.

Pour mixture into buttered 2 quart casserole. Set casserole into pan of water and bake, uncovered, at 350 degrees F for about 25 minutes or until set. Serve hot. Serves 8.

By Robin from Washington, IA