Corn Casserole

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  • 1/4 cup(s) Butter
  • 3/4 cup(s) Green pepper
  • 1/4 cup(s) Flour
  • 1/2 teaspoon(s) Salt
  • 1/2 teaspoon(s) Garlic salt
  • 2/3 cup(s) Milk
  • 1 cup(s) Shredded cheddar cheese Divided
  • 1 can(s) Diced tomatoes Recipe ready
  • 2 can(s) whole kernel corn (15 oz.)
  • 1 package(s) Pearl onions (15 oz. frozen or in jar)


  1. - Combine drained tomatoes, corn and onions in large bowl.
  2. - Sauté butter and green pepper in skillet until tender.
  3. - Sprinkle green pepper with flour, salt and garlic salt mixture.
  4. - Add milk to green pepper mixture and stir until thickened.
  5. - Add 1/2 c. cheddar cheese to green pepper.
  6. - Combine green pepper mixture with tomatoes, corn and onions and mix thoroughly.
  7. - Pour vegetable mixture in casserole dish.
  8. - Top with remaining 1/2 c. cheddar cheese.
  9. - Bake 1 hour at 350 degrees.
March 2013

This recipe is a personal recipe added by Bethh66 and has not been tested or endorsed by MyRecipes.

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