Buttery Corn Casserole Serves 6

2 eggs, lightly beaten

1 5oz can evaporated milk

4 tbsp butter, melted and divided

2 15.25oz cans whole kernel corn

2 cups shredded cheddar cheese

1 ½ cup crushed butter flavored crackers, divided

Preheat the oven to 350°.

Grease a 11x7 baking dish.

In a large bowl combine the eggs, milk, 2 tbsp butter, corn, cheese and ½ cup cracker crumbs. Spoon into the prepared baking dish.

Toss the remaining crumbs and butter. Sprinkle over the corn mixture and bake for 25-30 minutes, or until bubbly.