Sandy Smith's Recipe for Corn-Cheese Casserole

2 cups whole kernel corn
1/3 cup shredded cheese (or more)
1 onion, diced
2 tablespoons butter
1 green pepper, diced
½ teaspoon salt
2 stalks celery, chopped
3 eggs, beaten
1 cup cracker crumbs
1 ½ cups milk

Combine all ingredients except the eggs in a large mixing bowl. Blend in well beaten eggs and pour into a greased, shallow baking dish.

Bake at 350 degrees, for forty minutes (or more) Don’t let it overcook.

Makes 8-10 servings

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