Corn
Bread Corn Casserole
from the kitchen of
Mary Fowser
1 pkg corn bread mix
1 can cream style corn (16-ounces)
1 can cream of mushroom soup
1 chopped onion
1 stick butter or margarine
1 cup grated cheese
Bake corn bread according to directions. Cool then crumble in bowl.
Add corn & soup. Saute onion in butter. Pour in mixture and mix well.
Sprinkle cheese on top. Bake 30 minutes at 350.
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