Autumn corn bake

Yield: 6 Servings

Measure Ingredient
2 packs (10-oz) frozen corn; thawed, drained
½ pounds Velveeta pasteurized process cheese spread; cubed
¼ cup Cornmeal
1 Egg; beaten
2 tablespoons Parkay margarine; melted
2 tablespoons Finely chopped green pepper
1 dash Pepper

Combine ingredients; mix well. Spoon into 1-½-quart casserole; cover.

Bake at 350 degrees, 45 minutes. 6 servings.

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .

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