1/2 c. chopped sweet green pepper
1/2 c. onion, diced
1/3 c. shredded carrots
1/4 c. water
16 oz. can cream-style corn
8 3/4 oz. can whole kernel corn
1 c. milk
1 c. crushed saltines
3/4 c. shredded Cheddar cheese
2 slightly beaten eggs

Combine pepper, onion, carrots and water in pan and simmer 5 to 7 minutes until crisp tender. Mix cream-style corn, drained whole kernel corn, milk, saltines, Cheddar cheese and eggs. Stir in vegetables. Pour into greased 2-quart baking dish and bake at 350°F for 40 to 45 minutes. Top with additional cheese before serving, if desired.