3 (16 oz.) cans cream style corn
2 (12 oz.) cans whole kernel corn
1 1/2 c. onion, chopped
1 lg. green pepper, chopped
1 c. celery, chopped
1 c. cracker crumbs
Salt
Pepper

Fry bacon and drain. Using small amount of the drippings, saute onions, pepper, and celery until tender. Combine cream style corn with whole kernel corn. Add crumbled bacon, sauteed vegetables, and half of the cracker crumbs. Salt and pepper to taste. Pour into a buttered 3 quart casserole. Top with remainder of crumbs. Garnish top with chopped pimento. Bake at 350 degrees until bubbly. Can be prepared ahead, top with crumbs and pimento just before baking.