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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Corn Casserole Recipe

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This recipe for Corn Casserole, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Stephanie

Category:
Category:

Ingredients:  
Ingredients:  
(1) 15 oz. can whole kernel corn, drained
(1) 14 oz. can cream-style corn
1 cup sour cream
cup (1 stick) butter, melted
(1) 8 oz. package corn muffin mix
Shredded cheddar cheese

Directions:
Directions:
In a large bowl, stir together the two cans of corn, corn muffin mix, sour cream and butter. Pour into a greased casserole dish. Bake @ 350 for 40-45 minutes, or until golden brown. Top with a generous amount of cheddar cheese and return to oven for another 5 minutes until cheese is melted.

 

 

 

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