Categories: Casserole, Corn, Side Dish

Ingredients

• 3/4 cup butter, divided (plus extra for the dish)
• 2 tablespoons butter
• 1 cup chopped green onion (white and green part)
• 1 cup chopped celery
• 1 green bell pepper, seeded and chopped
• 1 red bell pepper, seeded and chopped
• 2 (15 ounce) cans yellow corn, drained
• 2 (11 ounce) cans white corn, drained
• 2 (15 ounce) cans yellow cream-style corn
• 2/3 cup evaporated milk
• 1 1/2 cups shredded swiss cheese
• 1 1/2 cups shredded cheddar cheese
• 3 large eggs, lightly beaten
• 1 teaspoon salt
• 1 teaspoon cracked pepper
• 2 cups Ritz cracker crumbs (crushed Ritz crackers)

Directions

1. Preheat oven to 350°; butter a 13 × 9 inch baking dish.

2. In a big skillet, melt the 2 tablespoons butter and add the green onions, celery, and bell peppers; saute for about 5 minutes, or until the vegetables are crisp-tender.
3. Meanwhile, in a small skillet, melt the remaining 3/4 cup butter.
4. In a big bowl, combine all three types of corn, the milk, cheese, eggs, salt, pepper, and 1/2 cup of the melted corn.
5. Add the sauteed vegetables and transfer to the prepared baking pan (at this point you can cover and refrigerate for up to 1 day; add 10-15 minutes to the baking time).
6. Sprinkle with the cracker crumbs and drizzle with the remaining 1/4 cup butter.
7. Bake for 30 minutes, or until the crumbs are browned and crisp.

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