CHEESY CORN AND POTATO CASSEROLE Printed from COOKS.COM 2 cans corn 1 can cream style corn 2 large potatoes, chopped in 1/2 inch cubes and parboiled or 2 cans cubed new patatoes 1 can cream of mushroom soup mixed with can milk 1 cup finely grated cheddar cheese 1/4 cup finely grated Parmesan cheese 2 cups French fried onions salt and pepper to taste Mix the 3 cans corn with the soup, milk and potatoes until all is coated with mixture. Add 1 cup French fried onions and most of the cheeses. Set aside a bit for garnish on the top of casserole. Add salt and pepper to taste. Bake at 325°F in 9x13x2 glass or metal pan for 20 minutes. Sprinkle remaining French fried onions and cheeses on top and bake another 10 minutes. Delicious and easy, everyone will think it took forever!
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