2 eggs
1 (17 oz.) can whole kernel corn, drained
1 (17 oz.) can cream style corn
1/4 c. crushed round buttery crackers
1/4 c. onion, chopped
1/4 c. milk
1 (2 oz.) jar chopped pimentos, drained
1/4 tsp. salt
1/8 tsp. pepper
2 tbsp. grated Parmesan cheese

In large bowl, beat eggs with rotary beater or fork. Stir into beaten eggs, drained whole corn, cream corn, cracker crumbs, onion, milk, pimentos, salt and pepper. Combine thoroughly. Pour into greased 1 1/2 quart casserole. Sprinkle with Parmesan cheese. Bake, uncovered at 350 degrees for 40 to 50 minutes or until center is almost set. Let stand 5 minutes.

Microwave - Use microwave dish. Instead of 350 degree oven; for microwave, bake in microwave on 100% power 14 to 18 minutes, rotating dish twice.