Jiffy Corn Souffle Casserole

Preheat oven to 350.

Melt butter. Add slightly beaten eggs and sour cream. Add corn and stir. Add mix. Stir again.

Bake uncovered for 45 minutes. I use a big mixing bowl to do all the hand stirring. I bake it in a corningware (white) oblong pan. Usually I bake for about an hour but I watch it until the edges get a little brown. If you don't drain the one can of regular corn or if you add more sour cream (I have done both!), the middle will be mushy. It should slice out after it cools. So yummy. Ben and I love this alot. It is good the next 2 days if it lasts that long.