Peppered Corn Casserole

1 onion, chopped fine
1/2 large bell pepper, chopped fine
Butter
Two 10 oz cans of drained Rotel tomatoes
One 16 oz can of yellow cream style corn
One 16 oz can of white shoepeg corn
2 cans of Mexican corn

Saute onions & bell pepper in butter. Drain corn & tomatoes and mix in casserole dish with onions & bellpeppers. Bake for 1 hour at 350F.


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Casseroles - Quiches


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Cajun Country -- New Iberia, Louisiana