Buttery Corn Casserole

Kim McManus

Ingredients:
2 Eggs, lightly beaten
1 (5 oz.) can Evaporated Milk
3 tbsp melted Butter
2 cups shredded Cheddar Cheese
2 (15.25 oz) cans of Whole Kernel Corn, drained
1 cup crushed Butter-Crackers (Club)

Combine eggs, milk, 2 Tbsp. butter, corn, cheese and ½ cup cracker crumbs. Spoon into a greased casserole baking dish. Toss the remaining crumbs and butter and sprinkle over corn mixture. Bake uncovered at 350 degrees for 25-30 minutes.