1/2 cup chopped green pepper
1/4 cup chopped onion
5 tablespoons butter, divided
2 cups soft bread crumbs
2 cans (8-1/2 ounces each) cream-style corn
1 can (11 ounces) whole kernel corn, drained
2 eggs
1/4 cup dry bread crumbs
In a large skillet, saute green pepper and onion in 4 tablespoons butter until tender. Stir
in the soft bread crumbs, corn and eggs. Transfer to a greased 8-in. square baking dish.
Melt the remaining butter; toss with dry bread crumbs. Sprinkle over casserole. Bake,
uncovered, at 350° for 25-30 minutes or until bubbly.
Yield: 5 servings."
