2 (17 oz.) cans whole kernel corn
1 (16 oz.) can lima beans, drained
1 (13 oz.) can evaporated milk
1 c. (4 oz.) shredded process Swiss cheese
2 eggs, beaten
1/4 c. green onion, sliced
1/4 c. pimento, chopped
Dash of pepper
2 c. coarsely crushed saltine crackers (44 crackers)
2 tbsp. butter, melted

Drain corn, reserve liquid. Add water, if necessary to corn liquid to make 3/4 cups. In bowl, combine the corn liquid, corn, limas, evaporated milk, cheese, eggs, onion, pimento, pepper and 1 1/2 cups of cracker crumbs. Turn into greased 12 x 7 1/2 x 2 inch baking dish or greased 2 1/2 quart casserole dish. Toss together remaining 1/2 cup crumbs and batter; sprinkle in center of casserole. bake in 350 degree oven for 35 to 40 minutes for 12 x 7 1/2 x 2 inch baking dish or 1 hour for 2 1/2 quart casserole. Let stand 5 minutes before serving. Garnish with parsley sprigs and halved cherry tomato, if desired. Makes 12 servings.