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Two-Corn Casserole

1/2 c Butter or margarine
1 cn (17-oz) creamed corn
1 cn (17-oz) niblet corn; undrained
1 pk Corn muffin mix (Jiffy)
3 Eggs -or- 3/4 c Egg beaters 99% egg substitute
1/4 c Chopped green bell pepper; optional
1/4 c Chopped onion
4 oz Grated cheddar cheese; low-fat

Lightly grease a 2-quart casserole. In small pan, saute green pepper and onion until crisp-tender. In large bowl, combine corns, eggs and muffin mix. Blend well. Pour into casserole. Sprinkle with cheese. Bake one hour or until firm and set. Let stand 5 minutes before serving.

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