Corn And Cheese Casserole

• 1 small onion, sliced thin
• 2 tsp. dry mustard
• 1 1/2 c. low-fat 1% milk
• 2 eggs, beaten
• 1 (16 oz.) pkg. frozen broccoli, corn and red pepper vegetable mixture, drained
• 1 c. corn bread stuffing mix
• 1/3 c. shredded Cheddar cheese
• 1/4 tsp. salt and pepper
• 3/4 c. oil
• 1 c. sugar
• 2 c. flour
• 1 c. nuts (optional)
• 3 eggs
• 1 large vanilla instant pudding mix
• 1 1/4 tsp. baking powder
• 1 to 2 tsp. cinnamon
• 1 tsp. vanilla
• 1/2 tsp. baking soda and salt
• raisins and apple chunks (optional)

1. Mix and pour into well-buttered sugar-coated loaf pans.
2. Bake at 350u0b0 for 40 to 50 minutes, depending on oven.
3. Test with a toothpick in center.
4. Outside will be crunchy and inside moist. Cool 10 minutes, then wrap in plastic wrap to keep moist.

onion, dry mustard, lowfat, eggs, frozen broccoli, corn bread stuffing mix, cheddar cheese, salt, oil, sugar, flour, nuts, eggs, vanilla instant pudding, baking powder, cinnamon, vanilla, baking soda, raisins

Taken from www.cookbooks.com/Recipe-Details.aspx?id=420198 (may not work)