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Mom's Corn Casserole
by Peggy Albert


1 medium onion, chopped
1 small bell pepper, chopped
2 tablespoons butter or margarine
1 can cream-style corn
1 can white whole kernel corn
1 small jar chopped pimentos
1 cup sour cream
1 tablespoon cornstarch
1 teaspoon salt
¼ teaspoon pepper
Yellow food coloring, if desired
directions
Cook the onion and bell pepper in the butter until soft. Add the cream-style corn, whole kernel corn, and pimentos; mix well. In another bowl, combine the sour cream, cornstarch, salt and pepper, and a few drops of yellow food coloring, if desired, then add to corn mixture. Pour into a baking dish and cook at 350 degrees F for about 25 minutes.