Title: Corn and Onion Casserole
Categories: Casseroles, Inns, Side dishes
Yield: 9 Servings

1 tb Margarine
1 lg Onion, sliced
1 c Sour cream
1/4 ts Salt
1/2 tb Parsley, finely chopped
1/2 c Cheddar cheese, shredded
1 1/2 c Corn muffin mix (Jiffy), 8
-1/2 oz. box
1 Egg, well-beaten
1/3 c Milk
16 oz Creamed corn, canned
2 dr Hot sauce
1 c Cheddar cheese, shredded

Melt the margarine in a skillet and saute the onions until tender. In a
bowl combine the sour cream, salt, parsley and 1/2 cup cheese. Combine and
add to the onion mixture and set aside. Combine the muffin mix, egg, milk,
corn and hot sauce and mix well. Spread in a greased 9 x 9 inch pan. Cover
with the sour cream mixture. Top with the remaining cheese. Bake in a 425
degree oven for 25 to 30 minutes

NOTES : Tastes just as good cold as it does warm. Yum!

Recipe by: American Country Inn and Bed & Breakfast Cookbook. Posted to
MC-Recipe Digest V1 #666 by Vicki Oseland on
Jul 11, 1997