CORN CASSEROLE

By • May 7, 2014 0 Comments

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CORN CASSEROLE


Author Notes: IT USES CANS THAT YOU WOULD HAVE IN YOUR CABINET. VERY EASY AND VERY DELICIOUS!!BOBBYE WILEY

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Serves 6/7 normal servs

2 CANS CREAM STYLE CORN, 2EGGS BEATEN,6 TSP VEG. OIL,1TEA GARLIC SALT,CUP YELLOW CORN MEAL.

  • 2 CANS CREAM STYLE CORN
  • 2 EGGS, BEATEN
  • 6 teaspoons VEGETABLE OIL
  • 1 teaspoon GARLIC SALT
  • 3/4 cup YELLOW CORN MEAL

2 CUPS GRATED CHEESE, 1 CAN RO-TEL TOMATOES AND CHILIES

  • 2 cups GRATED CHEESE
  • 1 CAN RO-TEL TOMATOES & CHILIES
  1. MIX CHEESE AND RO-TEL TOMATOES & CHILIES TOGETHER SEPARATE FROM THE CORN MIXTURE. PUT CORN MIXTURE FIRST IN DEEP CASSEROLE THEN THE CHEESE MIXTURE, FINISH WITH REST OF CORN MIXTURE.
  2. BAKE AT 350 FOR 45 MINUTES. WHEN YOU TAKE IT OUT THE MIDDLE WILL "JIGGLE" BUT WILL FINISH COOKING AFTER OUT OF OVEN. IF YOU WANT TO AVOID HEAT WITH CHILIES..DON'T USE JUICE FROM CAN, JUST TOMATOES.

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