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Corn Casserole by Susan Drees
Ingredients
  • 1 (15.25 oz) can corn, drained
  • 1 (14.75 oz) can cream-style corn
  • 1 (8 oz) package Jiffy corn muffin mix
  • 1 cup sour cream (can use light)
  •  
  • 6 tablespoons salted butter, melted
  • 1 to 1 ½ cups shredded sharp cheddar cheese
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