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Corn Casserole



2 Tablespoons butter, melted
1 block cream cheese, softened
2 eggs
1 15 oz creamed corn
1 15 oz whole kernel corn, drained
4 oz can green chilie
1 box jiffy corn muffn mix
2 cups shredded cheddar cheese, divided

Preheat over to 400* F. Grease 2.5 quart baking dish. 

Melt butter and mix in soft cream cheese. Add eggs and mix well. Add creamed corn, whole kernel corn and chilies. Combine well. Add jiffy mix and 1 cup shredded cheddar and mix again.

Spread mixture into greased baking dish. Place in oven, uncovered, for 20 minutes.

At 20 minutes remove and top with additional 1 cup shredded cheese. Return to oven for another 20-30 until firm in the center.

Cool 15 minutes, cut and serve. Makes 6 large servings.

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