Corn Casserole with Stripples

[vegefood]

Ingredients:


     1 package  Worthington Stripples
     1 package  (8 1/2 oz) corn muffin mix
     1 package  (1 oz) ranch dressing mix
     2  eggs, lightly beaten
     1 cup  fat-free sour cream
     2 tablespoons  butter or margarine, melted
     1 can (15 oz) cream-style corn
     1 can    (15 1/4 oz.) corn with red and green peppers, drained
     1 cup  shredded low-fat sharp cheddar cheese


     Directions:

     1. Prepare Worthington Stripples per package instructions. Break into bite-size pieces. Set aside.

     2. In large bowl combine muffin mix and dressing mix. Stir in eggs, sour cream and butter just until moistened.
        Add undrained cream-style corn and drained Mexican-style corn.

     3. Pour into greased 9-inch square baking pan. Sprinkle breakfast strip pieces evenly over top.

     4. Bake at 350? F for 40 minutes.Sprinkle with cheese.
        Bake for 10 to 20 minutes more or until toothpick inserted in center comes out clean.