Corn is a tasty, readily available ingredient and a perfect base for an easy casserole. This corn casserole recipe uses both kernal corn and cream corn for delicious results.

1. 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.
2. Lightly butter a 2-quart, heat-resistant, non-metallic casserole.
3. 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.
4. 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 (425F.) for 5 minutes.