1 can salmon
1/2 c. chopped onion
1/4 c. chopped green peppers
3 tbsp. butter, divided
Milk
1 1/4 c. crushed crackers
2 eggs, slightly beaten
2 c. shredded sharp cheese
1/4 tsp. salt
1/4 tsp. pepper
1 (17 oz.) can creamed corn

Drain and flake salmon, reserving the liquid. Saute onion and green peppers in 2 tablespoons butter until tender. Combine with salmon. Add milk to reserved salmon liquid to measure one cup. Add to salmon mixture along with corn, 1 cup of the cracker crumbs, eggs, cheese, salt and pepper. Turn into shallow baking dish. Toss remaining 1/4 cup cracker crumbs with remaining 1 tablespoon butter, melted. Sprinkle over casserole. Bake at 350 degrees for 45 minutes.