Peppered Corn Casserole - cooking recipe

Ingredients

1 large onion, chopped
1/2 c. margarine
1 (16 oz.) can Ro-Tel tomatoes with peppers
1 (16 oz.) can whole kernel corn (yellow)
1 (16 oz.) can Shoe Peg corn (white)
1 (16 oz.) can cream-style corn (yellow)

Preparation

Saute onion in margarine.
Add tomatoes, drained whole kernel corn, drained Shoe Peg corn and creamed corn.
Refrigerate at least 8 hours.
Bake at 325\u00b0 for 2 hours.
Serves 8.