2 c. canned corn
1 c. toasted bread crumbs
1 c. finely chopped celery
1 tbsp. finely chopped green pepper
1/2 c. hot milk
1 tsp. salt
2 tbsp. butter

Arrange corn, pepper and celery in alternate layers in baking dish. Add fat to hot milk; pour over vegetables. Cover with crumbs; bake for 30 minutes in a moderate oven.