Mexicorn Casserole - cooking recipe

Ingredients

3 large cans Mexicorn
1 stick butter
6 Tbsp. flour
1 can water chestnuts, sliced and drained
1/2 c. chopped green onions (white parts)

Preparation

Drain corn; save juice.
Mix flour in juice.
Add melted butter, onions and sliced chestnuts to corn.
Add juice and flour mixture; mix well.
Cook in covered buttered casserole dish for about 45 minutes at 350\u00b0, until thick.
While cooking, stir occasionally to prevent sticking.
Cook the last 5 to 10 minutes uncovered to allow the mixture to cook down.