Two Corn Casserole

This recipe is one I have made for years. I figured it would be in the database and needed the nutritional values, although there is a two corn casserole in the data base it isn't this one. Every where I take this casserole I am asked for the recipe. Green Giant is the only company that makes 17 oz. cans but the smaller 15 something cans work fine.

• Ready In: 1 hr 10 mins
• Serves: 12
• Yields: 1 casserole

Ingredients

• 1⁄2 cup margarine
• 3⁄4 cup green pepper, chopped
• 1⁄3 cup onion, chopped
• 17  ounces whole kernel corn, undrained
• 17  ounces  cream-style corn
• 3  eggs, well beaten
• 8 1⁄2 ounces  corn muffin mix
• 4  ounces cheddar cheese, shredded

Directions

1. Heat oven to 350 degrees F.
2. Grease 2 quart casserole dish
3. In small skillet, melt margarine.
4. Add green pepper and onion; saute' until tender, (I do this in the microwave) Combine cream style corn, whole kernel corn, eggs and corn muffin mix, blend well.
5. Pour into casserole dish and sprinkle with cheese.
6. Bake 55-65 minutes until firm and set.
7. Let stand 5 minutes before serving.