Corn Casserole

10 oz Frozen cut corn, defrosted
17 oz Can cream-style corn
3 Eggs, well beaten
1/2 c Whole milk
1 ts Salt
1/4 ts Pepper
1/2 c Cracker crumbs or
1/2 c Fine dry bread crumbs
Butter or margarine

In a medium-sized bowl place cut corn. Add can of cream-style corn and mix together well. To corn mixture add milk, beaten eggs, salt and pepper. Stir until thoroughly blended. Lightly butter a 2-quart, heat-resistant, non-metallic casserole. Pour 1/3 of corn mixture into casserole. Cover with 1/3 of the crumbs. Dot with butter. Repeat until all ingredients are used. Be sure to end with crumbs dotted with butter. Heat, covered, in Microwave Oven 6 minutes. Remove cover and heat for an additional 1 minute. Tip: If a browner crust is desired, place in a hot oven (425øF.) for 5 minutes.

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