Recipe - Corn And Onion Casserole

1 tablespoon Margarine
1 lg Onion, cut or sliced up
1 cup Sour cream
One fourth teaspoon Salt
One half tablespoon Parsley, finely chopped
One half cup Cheddar cheese, shredded
1 One half cup Corn muffin mix (Jiffy), 8
One half oz. box
1 Egg, wellbeaten
1/3 cup Milk
16 ounce Creamed corn, canned
2 dr Hot sauce
1 cup 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 One half 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
MCRecipe Digest V1 #666 by Vicki Oseland oselands@countrygourmet.com on
Jul 11, 1997