Shoepeg Corn & Green Chile Casserole - cooking recipe

Ingredients

2 tablespoons butter
1/2 cup onion, diced
2 (12 ounce) cans white shoepeg corn
2 (4 ounce) cans diced green chilies
8 ounces sour cream
16 ounces monterey jack cheese, shredded
salt
pepper, to taste

Preparation

Melt butter in a large saute pan on medium heat.
Add onions and saute until translucent.
Add corn and green chiles (including juices), stirring until warmed through.
Stir in sour cream, Monterey Jack, salt& pepper and mix well until cheese just starts to melt.
Transfer to a 9x13 casserole dish and bake at 350 for 20 minutes.