1 (1 lb.) can cream style corn
1 1/2 c. cracker crumbs
1 egg, slightly beaten
2 tbsp. melted butter
1 c. milk
1 can oyster stew
1/4 c. chopped celery
1 tbsp. chopped pimiento

Combine corn, oyster stew, 1 cup cracker crumbs, milk, celery, egg and pimiento. Pour into greased casserole dish. Combine butter and remaining cracker crumbs; sprinkle over corn mixture. Bake in preheated 350 degree oven for 45 minutes.