Peppered Corn Casserole - cooking recipe

Ingredients

1 large onion, chopped
1/2 c. margarine
1 (16 oz.) can sliced stewed tomatoes with chili peppers or 1 can Ro-Tel tomatoes
1 (16 oz.) yellow corn
1 (16 oz.) white corn
1 (16 oz.) creamed yellow corn with liquid

Preparation

Saute onion and margarine.
(Can be done in microwave; cover with plastic wrap.)
Drain and add tomatoes and corn.
Add creamed corn as is.
Refrigerate 8 hours, if possible.
When casserole is at room temperature, bake 2 hours at 325\u00b0.
Cover with foil. Serves 12 to 14.