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Jiffy Corn Casserole




Source of Recipe


Mary Ellen


List of Ingredients




Jiffy Corn Casserole

� onion, peeled and chopped
� bell pepper, seeded and chopped
1 tablespoon cooking oil
1 (15-ounce) can whole kernel corn, drained
1 (15-ounce) can creamed corn
2 eggs, lightly beaten
1 box Jiffy corn muffin mix
1 stick butter, melted
Shredded cheese of your choice



Recipe



Preheat oven to 350 F. Saut� onion and bell pepper in the oil until onion is just translucent.

Combine the saut�ed vegetables and all remaining ingredients, except the cheese. Pour into a greased casserole dish or baking pan. Sprinkle cheese on top. Bake for 30 to 45 minutes, or until casserole is heated through and cheese is browned. Makes 8 to 10 servings.

PER SERVING: Cal 330 (53% fat) Fat 20 g (10 g sat) Fiber 1 g Chol 91 mg Sodium 531 mg Carb 32 g Calcium 109 mg