1/2 c. chopped green pepper
1/2 c. chopped onion
1/4 c. water
1 can creamed corn (14 to 16 oz.)
1 can kernel corn, drained
1 c. milk
1 c. crushed saltines
2 eggs, beaten
salt and pepper to taste

In small saucepan, boil onions and peppers in water. Simmer until veggies are crisp, but tender. Drain well. Butter 2-quart casserole dish (all sides and bottom). Mix together remaining ingredients and veggies. Transfer to baking dish and bake at 325°F for 45 minutes (you can add cheese on top if you like).