3 (1 lb.) cans white shoe peg corn, drained
4 (4 oz.) cans chopped green chilies, drained
13 oz. evaporated milk
2 c. Ritz, fine cracker crumbs
6 oz. mild cheddar cheese, grated
1/4 c. butter, melted

Combine corn, chili, evaporated milk, 1 1/4 cups of the cracker crumbs, cheddar cheese and butter. Place in 3-quart casserole. Sprinkle top with remaining 3/4 cup cracker crumbs. Bake at 350 degrees for approximately 50 minutes. This recipe may be frozen uncooked. Serves 10 to 12.