2 or 3 (12 oz.) cans of golden corn
Longhorn cheese
Milk
Saltine cracker crumbs
Salt and pepper to taste
Parsley flakes

Place some of the corn on the bottom of a 2 quart casserole. Sprinkle cracker crumbs over corn and place slices of cheese on top of crumbs. Repeat until casserole is 3/4 filled. Place cheese on top, sprinkle with parsley flakes and add milk until you can see it, just about to the top of corn. Bake at 350 degrees until bubbly (45 to 60 minutes).