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Corn Casserole

1, 15.25 oz. can whole kernel corn, drained
1, 14.75 oz. can creamed corn
2 eggs, beaten
4 T. unsalted butter, melted
4 heaping T. all purpose flour
2 T. sugar
1/4 C. diced green bell pepper
1 C. whole milk
1/2 C. shredded cheddar cheese
1/4 tsp. each salt and pepper
Combine all ingredients and pour into a greased casserole dish. Bake at 350 degrees for 1 hour and 20 minutes, depending on your oven. NOTE: This recipe is in Vol. I of the cookbooks.

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