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Corn Casserole                                          Chris Peterson

2 sticks margarine                                     1 can creamed corn

1 can whole kernel corn with juice

1 box Jiffy corn muffin mix                      2 eggs

8 oz. Sour cream                                        1 cup grated cheddar cheese

 

Melt butter, add corn.  Add corn muffin mix.  Stir well.  Add 2 eggs.  Gently stir in sour cream.  Put into greased 9 x 13 pan.  Sprinkle with cheese.  Bake at 350 for 45 minutes.  Let stand 5 minutes before  serving.  Chris serves this with her Beef Stroganoff.