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.