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Corn Casserole

From: Suzanne Zick

· 1 can Green Giant Mexicorn
· 1 package yellow rice mix
· 1 can cream of chicken soup
· 1 stick butter
· 1 cup grated cheese

Cook rice according to package directions. Add butter; stir until melted.
Add corn and soup and turn into lightly greased casserole dish. Top with
cheese and bake at 350º for 15-20 minutes. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Cheddar Corn Casserole

Sent by: Nebulized

1/2 cup (1 stick) butter, melted
1 large onion, chopped
1 small green bell pepper, chopped
1 small red bell pepper, chopped
3 eggs
1 cup sour cream
1 can (16 oz.) creamed corn
1/3 cup yellow cornmeal
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup cheddar cheese, shredded

In a medium saute pan, heat 2 tablespoons of butter over medium
heat. Add onion and peppers and cook until softened, stirring
occasionally. Remove from heat. Combine remaining 6 tablespoons
butter, eggs, and sour cream in a large bowl. Whisk together
until smooth. Mix in corn, cornmeal, salt and pepper. Stir in
cheese and onion-pepper mixture. Turn into a 2-quart buttered
baking dish. Bake in a preheated 350F oven for 30 to 35 minutes,
until puffed and golden.