1 (1 lb.) can cream style corn
1 c. cooked diced carrots
1/4 c. finely chopped onion
1/4 c. sliced pitted ripe olives
2 beaten eggs
1 tsp. salt
Dash of pepper
1 3/4 c. soft bread crumbs
1 tbsp. butter, melted

Combine corn, carrots, onion, and olives. Add eggs, salt, pepper, and 1 cup of the bread crumbs. Pour into 1 quart casserole. Toss the remaining 3/4 cup crumbs with the melted butter. Sprinkle atop corn mixture. Bake at 350 degrees for 50 minutes. Serves 6.