1 (17 oz.) can cream-style corn
1 c. cracker crumbs
1/2 c. diced celery
1/2 c. diced onion
3/4 c. Cheddar cheese
1 tsp. salt
2 eggs, well beaten
1 c. half and half cream
2 tbsp. melted butter

Combine corn, cracker crumbs, celery, onions, cheese and salt; add eggs. Stir in cream and butter. Pour into 2-quart casserole dish.

Bake at 350°F for 50 minutes.