Two-corn casserole

Yield: 4 Servings

Measure Ingredient
½ cup Butter or margarine
1 can (17-oz) creamed corn
1 can (17-oz) niblet corn; undrained
1 pack Corn muffin mix (Jiffy)
3 Eggs -or-
¾ cup Egg beatersĀ® 99% egg substitute
¼ cup Chopped green bell pepper; optional
¼ cup Chopped onion
4 ounces Grated cheddar cheese; low-fat

Lightly grease a 2-quart casserole. In small pan, saute green pepper and onion until crisp-tender. In large bowl, combine corns, eggs and muffin mix. Blend well. Pour into casserole. Sprinkle with cheese. Bake one hour or until firm and set. Let stand 5 minutes before serving.

Recipe by: TNT/Unknown Posted to TNT - Prodigy's Recipe Exchange Newsletter by Bill & Leilani Devries <devriesb@...> on Aug 27, 1997

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