2 (12 - 14 oz.) cans yellow whole kernel corn
1 (12 - 14 oz.) can white whole kernel corn
1 can Ro-tel tomatoes
1 lb. sharp cheddar, grated
1 lg. onion, chopped
1/2 bell pepper, chopped
1 stick butter
1 tbsp. flour

Melt butter. Saute onions and peppers in large pot. Add tomatoes, crushed. Add flour. Drain cans of corn. Add to mixture. Add 1/2 grated cheese to corn mixture. Cook on low heat until cheese melts. Pour mixture into 9"x13" casserole dish (or 2 smaller ones). Top with remaining cheese. Bake at 350 degrees for 30 minutes.