Cream Corn Casserole

I first made this recipe for Thanksgiving a couple of years ago. I had so many compliments on it, I thought I'd post it. I hope people rave about it at your table too.

• Ready In: 1 hr 5 mins
• Serves: 9

Ingredients

• 1 (15 ounce) can  cream-style corn
• 1⁄2 cup butter
• 1 (8 1/2ounce) package  dry  corn muffin mix
• 1 (8 ounce) package  prepared onion dip
• 3  eggs, beaten
• 1  teaspoon salt
• 1  teaspoon  celery salt
• 1  teaspoon ground black pepper

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Butter a 2 quart casserole.
3. In a mixing bowl, combine corn, butter, corn muffin mix, French onion dip, eggs, salt, celery, salt and pepper.
4. Transfer the mixture to the prepared casserole dish.
5. Bake in a preheated 350 degrees F (175 degrees C) oven for 40 to 60 minutes.