"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
This recipe for Corn Casserole, by Janet Stolpe, is from The Voss Family Cookbook 2006,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1/2 c. green pepper, chopped 1/2 c. onion, chopped 2 T. butter 3 eggs, beaten 1 can whole kernel corn 1 can cream style corn 1 box Jiffy cornbread muffin mix grated cheese
Tenderize green peppers and onions in butter in microwave for 2 1/2 minutes. Add remaining ingredients and mix well. Bake at 350º for 45 minutes. Take from oven and cover with grated cheese and bake until cheese is melted.
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