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Corn and Cheese Casserole (VRP 036)

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Corn and Cheese CasseroleCorn and Cheese Casserole

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Corn and Cheese Casserole Recipe

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Corn and Cheese Casserole
Yield: Yield: 4 servings.

Corn and Cheese Casserole


  • 2 cups fresh corn cut from cob
  • 1 cup (4 ounces) shredded sharp Cheddar cheese
  • 1 cup soft breadcrumbs
  • ¼ cup chopped green pepper
  • ⅓ cup milk
  • 2 tablespoons butter or margarine, melted
  • 1 tablespoon instant minced onion
  • 1 teaspoon salt
  • ¼ teaspoon ground ginger
  • 1/8 teaspoon pepper


  1. Combine all ingredients, stirring well.
  2. Spoon into a lightly greased 1-quart casserole.
  3. Cover and bake at 350° for 30 to 40 minutes or until corn is tender.

Corn and Cheese Casserole

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