Rachel’S Dilly Cheese Corn Casserole

• 1/2 sticks Butter
• 1 whole Medium Onion, Chopped
• 1 can Cheddar Cheese Soup
• 1 Tablespoon Dill
• Hot Sauce, to taste
• __
• 2 whole Eggs, Beaten
• 1 can Creamed Corn
• 1 can Corn, Undrained
• 8 ounces, weight Sour Cream (light Or Regular)
• 1 box Jiffy Cornbread Mix
• 1/2 sticks Butter, Melted

1. For topping, melt 1/2 stick of butter in skillet on medium heat. Add onion and saute until onions are clear.
2. Stir in cheddar cheese soup. Add dill and a few dashes of hot sauce to your taste (I usually add 6-7).
3. Meanwhile, beat the 2 eggs in a medium bowl and then add the remaining ingredients and mix until just moistened.
4. Pour this into a greased casserole dish and dot top with the cheese topping mixture. Bake at 375u0b0 for 40 minutes.

butter, onion, cheddar cheese soup, dill, hot sauce, eggs, corn, cream, mix, butter

Taken from tastykitchen.com/recipes/sidedishes/rachele28099s-dilly-cheese-corn-casserole/ (may not work)