Cheesy Corn & Potato Casserole

Ingredients:

2 cans corn
1 can cream style corn
2 large potatoes, chopped in 1/2 inch cubes and parboiled or 2 cans cubed new potatoes
1 can cream of mushroom soup mixed with can milk
1 cup finely grated cheddar cheese
1/4 cup finely grated Parmesan cheese
2 cups French fried onions
salt and pepper to taste

Mix the 3 cans corn with the soup, milk and potatoes until all is coated with mixture. Add 1 cup French fried onions and most of the cheeses. Set aside a bit for garnish on the top of casserole. Add salt and pepper to taste.

Bake at 325°F in 9x13x2 glass or metal pan for 20 minutes. Sprinkle remaining French fried onions and cheeses on top and bake another 10 minutes.