19 oz. can nuteena, sliced in 12 slices and diced
16 oz. pkg. Pepperidge Farm herb stuffing
1/2 c. celery and 2 med. onions, chopped and sauteed in 1/3 c. butter or
butter
12 oz. can Mexican corn
2 eggs, beaten together with 2 c. water
12 oz. can mild enchilada sauce

Mix prepared ingredients together. Bake covered in a 9 x 13 inch casserole at 350 degrees for 45 to 60 minutes. Serves 12.