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Corn Casserole

April 9, 2012

This is a delicious casserole that everyone will love.  It was a hit at our Easter lunch.

This is my version of  Mrs. Vina Cox’s recipe from Recipes and Remembrances published by Nacogdoches First Church of the Nazarene.

1 can whole kernel corn                              1 can cream-style corn

1 beaten egg                                                     1 c. shredded cheese

1 c. Pepperidge Farm stuffing mix, cornbread dressing mix

1/2 c. chopped onion                                  1/4 c. bell pepper

1 T. chopped pimientos                              1 tbsp. melted butter

Mix all the ingredients together.  Put in a casserole dish.  Bake at 350 degrees for 45 minutes.

(I doubled the recipe for our Easter lunch.)

From → Corn

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