#763 - Corn Casserole

(by Shirley McNevich)

3 TBSP butter
1/3 cup flour
1 - 12oz. can whole kernel corn (drained)
1 - 14.5oz. can tomatoes (drained)
1 chopped onion
1 rib of celery (chopped)
1/2 cup shredded cheese (your choice of type)
salt and pepper to your taste

In a skillet melt the butter--add flour and stir while cooking until slightly brown. Add the whole kernel corn, tomatoes, chopped celery, chopped onion, salt and pepper--stir until mixed, then remove from heat. In a greased casserole dish, scoop half of the corn/tomato mixture into the bottom. Sprinkle 1/2 of the shredded cheese on top. Scoop the rest of the corn/tomato mixture as the next layer. Sprinkle remaining cheese on the top. Bake at 350 degrees for 30-45 minutes until hot all the way through.