2 eggs
1/4 c. milk
1/2 c. cracker crumbs
1 (17 oz.) can cream style corn
1/4 c. melted butter
1/4 c. grated carrot
1/4 c. chopped green pepper
1 tbsp. chopped celery
1 tbsp. chopped onion
1/8 tsp. hot sauce
1/2 tsp. sugar
1/2 tsp. salt
1/2 c. shredded cheddar cheese

Combine eggs and milk; beat until well blended. Add cracker crumbs; set aside until all liquid is absorbed. Add remaining ingredients except cheese to cracker crumb mixture, stirring well. Spoon mixture into a greased 1 quart casserole. Bake at 350 degrees for 45 minutes; sprinkle with cheese while hot. Serves 4 to 5.