1 lb. pork sausage
2 eggs, beaten
1 1/4 c. milk
1/4 c. chopped celery
1/4 c. chopped red or green peppers
1 1/4 c. milk
2 cans cream-style corn or 4 c. fresh garden corn
2 tsp. salt
1 small onion, chopped
1 1/2 c. cracker crumbs

Partially cook sausage; drain. Blend in eggs and milk. Stir in remaining ingredients, except 1/4 cup crumbs. Place in 1 1/2-quart casserole. Top with reserved crumbs.

Bake at 350°F for 1 hour.

Yields 8 to 10 servings.