C Cubed Casserole

This Corn Cheese and Chili casserole is easy and delicious. Always
popular when I take it somewhere. The name is a pun on a term used in
military communications. The quantities in this recipe are quite
uncritical. I don't usually measure anything.

3 cloves garlic
2 lbs Frozen Corn
1 lb. cheese cheddar,colby, or swiss, or other hard cheese or a mix
1 can chopped green chilis
salt, pepper
Options: 1 large onion, salsa, a pinch of cayenne or a teaspoon of
ground medium hot chili

Oven to 350 degrees. Butter (or grease) a large Corning Ware dish. Into
food processor with knife in: Chop garlic finely. Pour in some corn and
process briefly (few seconds). You want to break the corn somewhat but not
to a paste. You don't want it all the same. Process corn in batches. Put
corn and garlic in mixing bowl. Shred cheese and onion if using it. Place
in mixing bowl. Add canned chilis, salt, pepper. Add any other options.
Mix and place in dish. Bake for an hour at 350. This freezes well.

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