Corn Casserole

1/2 cup butter
3/4 cup green pepper
1/3 cup onion
1 (17 ounce) can cream style corn
1 (17 ounce) can whole kernel corn, undrained
3 eggs, well beaten, may use egg substitute
1 (8 and 1/2 ounce) package Jiffy Corn Muffin Mix
1 cup shredded cheddar cheese

Spray a 2 quart casserole with cooking spray. Melt butter
in a small skillet and add green pepper and onion;saute
until tender. In a large bowl, combine the two cans of corn,
eggs and corn muffin mix; blend well. Add onion mixture;
mix well. Pour into casserole; sprinkle with cheddar cheese
on top. Bake at 350° for 45 to 55 minutes until firm and set.
Let stand 5 minutes before serving.

Tip: Serving a plain corn dish, mix a can of cream style
and a can of whole kernel for a nice change.