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.