Peppered Corn Casserole

1 onion, chopped fine
1/2 large bell pepper, chopped fine
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.

Return To:
Casseroles - Quiches

Cajun Country -- New Iberia, Louisiana