Corn Harvest Casserole 02 Oct 13

 

 

 

 

Corn Harvest Casserole

1 – 16oz can creamed corn

1 – 16oz can whole kernel corn, drained

1 stick butter, melted

1 cup sour cream

2 eggs

1 – 8-1/2oz Jiffy corn muffin mix

2 tbsp green chilies

1/2 cup chopped onion

1-1/2 cup grated cheddar cheese

Mix all ingredients together, stirring as each is added. Pour into a greased 9×13 inch pan. Bake at 350 degrees for 45-50 minutes.