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Corn Casserole #2

Source of Recipe

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Corn Casserole #2

1/4 pound butter (1 stick)
1 large onion, chopped
1/4 cup green onion, chopped
2 eggs, slightly beaten
1 15-ounce can creamed corn
1 15-ounce can whole kernel, incl. liquid
1 box Jiffy corn muffin mix
1/2 teaspoon salt
1/2 pint sour cream
4 ounce cheddar cheese

Preheat oven to 400 degrees. Saute onion and green pepper in
butter. Add eggs, creamed corn can, corn and liquid, Jiffy
mix, salt, sour cream and cheddar cheese. Pour into a 9x13
inch baking pan and bake for 45 minutes or until top is golden
brown.