Ingredients
1/2 cup chopped green pepper1/4 cup chopped onion5 tablespoons butter, divided2 cups soft bread crumbs2 cans (8-1/2 ounces each) cream-style corn1 can (11 ounces) whole kernel corn, drained2 eggs, lightly beaten1/4 cup dry bread crumbs
Preparation
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 a thermometer reads 160°.
