Corn Casserole

This is a classic for our Thanksgiving and I realized I never posted it anywhere and my only copy is a recipe card!  That won't work so .... here it is!

CORN CASSEROLE

2 beaten eggs

1 (15 oz. can) creamed corn

1/4 cup butter, melted

1 (15.25 oz.) can whole kernel corn, drained

1 1/2 cups shredded cheddar

1/2 cup chopped onion

1 (4 oz.) can diced green chilis, drained

1 (8.5 oz) package dry corn muffin mix (like Jiffy)

1.  Preheat oven to 350 degrees F.  Grease 2 quart casserole.

2.  In a large mixing bowl, combine eggs, creamed corn, sour cream and melted butter.  Stir in whole kernel corn, cheese, onions and chilies. Stir in the corn muffin mix just until moistened.

3.  Bake for 75 minutes or until a knife inserted comes out clean and top is golden.  Let stand 5 minutes before serving.