2 (17 oz.) cans whole kernel corn
1 (16 oz.) can lima beans, drained
1 (13 oz.) can evaporated milk
1 c. shredded Swiss cheese (4 oz.)
2 beaten eggs
1/4 c. sliced green onion with tops
1/4 c. chopped pimento
Dash pepper
2 c. coarsely crushed saltine crackers (44 crackers)
2 tbsp. butter, melted

Drain corn, reserving liquid. Add water to corn liquid, if necessary, to make 3/4 cup. In bowl combine corn liquid, corn, limas, evaporated milk, cheese, eggs, onion, pimento, pepper and 1 1/2 cups of the cracker crumbs. Turn into a 2 1/2 quart casserole. Bake, covered, at 350 degrees for 30 minutes.

Toss together the remaining 1/2 cup cracker crumbs and melted butter to combine; sprinkle atop casserole. Bake, uncovered, 45-50 minutes more. Let stand 10 minutes before serving. Garnish with a parsley sprig and halved cherry tomato, if desired. Makes 12 servings.