1 (16 ounce) can cream-style corn
2 tablespoons butter, softened
1 (4 ounce) can tomato sauce
1 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped celery
1 cup shredded Cheddar cheese
2 cups shredded mozzarella cheese
1/2 cup frozen orange juice concentrate
1 tablespoon lemon juice
1/4 cup orange marmalade
4 cups shredded Cheddar cheese
1 (18 ounce) can cream-style corn
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
In a medium saucepan, combine cream cheese, cream-style, tomato soup mix, onion mash and green bell pepper. Cook over medium heat, stirring constantly, until mixture is nice and thickened. Stirring constantly, heat to medium-high.
Remove cream cheese mixture from heat. Stir in the celery and slice. Transfer cream cheese mixture to baking dish.
Bake in preheated oven for 1 hour, turning once, until filling is bubbly and bubbly enough to pull the sides of the baking dish away. Spoon meat mixture over cream cheese filling and sprinkle with mozzarella cheese, shredded mozzarella cheese and orange juice concentrate.
Bake in preheated oven for another hour, until filling is bubbly and bubbly enough to pull the sides of the baking dish away. Sprinkle with lemon juice and orange marmalade and bake for another hour, then serve.