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Corn and Onion Casserole

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

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