Corn salad casserole

Yield: 4 Servings

Measure Ingredient
1 pack Cream cheese
1 small Cart sour cream
1 teaspoon Lemon juice
2 \N Garlic cloves
1 can Chopped black olives; drained
1 \N Jar chopped pimiento
1 cup Chopped green onion
2 cans Whole kernel corn; drained

Cream together the cream cheese, sour cream, lemon juice and garlic. Add the rest of the ingredients and stir. Serve hot for a casserole or cold for a salad dish.

3rd Grade Teacher

Posted to recipelu-digest by "Diane Geary" <diane@...> on Feb 24, 1998

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