cheesey creamed corn casserole

for thanksgiving with my sister and dad i made a simple creamed corn casserole.  we couldve done without the cheese i think but overall it was easy, simple, and delicious

INGREDIENTS:

1 (15¼-ounce) can sweet whole kernel corn, drained
1 (14¾-ounce) can sweet cream style golden corn
1 (8¼-ounce) package corn muffin mix
1 cup (8 ounces) sour cream
½ cup (4 ounces) unsalted butter, melted
6 ounces cheddar cheese, shredded (about 1½ cups), divided

DIRECTIONS:

1. Preheat oven to 350 degrees F. Grease a 9x13-inch casserole dish; set aside.

2. In a large bowl, use a rubber spatula to mix together the corn, muffin mix, sour cream, melted butter, and ½-cup of the cheese. Pour the mixture into the prepared casserole dish and spread into an even layer.

3. Bake for 45 minutes, or until the top is golden brown. Increase the oven temperature to 400 degrees F and sprinkle the top with the remaining cheddar cheese. Return to the oven and bake for an additional 5 to 10 minutes, until the cheese is melted and bubbly. Allow the casserole to sit for at least 5 minutes before serving.

other things we made:
arugula, hazelnut, beet, parmesan salad

roasted asparagus with parmesan

brown butter brussel sprouts with bacon

apple crisp