2 cans whole kernel corn
1 can creamed corn
1 pkg. cornbread stuffing mix
1 small chopped onion
2 cans cream of mushroom soup
1 can diced potatoes
salt and pepper
1 package any white cheese, Parmesan or jack
chopped cilantro (optional)
chopped red and green peppers (optional)
1/2 can of canned (evaporated) milk

In a large bowl, combine all corn, drain well, stuffing mix, mushroom soup and diced potatoes, drained also. dice onion finely, add to mixture. add milk, but don't add too much to make soupy.

Season to taste, mix in about 1/2 cheese, and put in a 9x11-inch baking dish. You can add some chopped cilantro or chopped red and green peppers if you like them. Sprinkle remainder of cheese on top. Cover with foil and bake at 350°F for about 30 minutes.

Submitted by: billk