2 eggs, beaten
2 16 oz. cans creamed corn
1 cup milk
1 cup cracker crumbs
1/2 cup chopped onion
1/2 cup chopped green pepper
1 cup shredded cheddar cheese
salt & pepper to taste
Beat eggs in large bowl, stir in other ingredients saving the crackers for last.
Spoon mixture into 2 greased 1 qt. casseroles. I do not recommend using a 9x13 because the casserole doesn't cook properly and ends up real watery in the middle.
Bake uncovered @ 350 for 35-40 minutes.
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