1 (7 3/4 oz.) can salmon
Milk
1/2 c. chopped onion
1/4 c. chopped green pepper
3 tbsp. butter, divided
1 1/4 c. crushed saltine crackers, divided
1 (16 or 17 oz.) can cream style corn
2 eggs, slightly beaten
1 c. shredded sharp Cheddar cheese
1/4 tsp. salt
1/4 tsp. pepper

Drain salmon, reserving liquid; flake. Add milk to reserved salmon liquid to measure 1 cup. Saute onion and green pepper in 2 tablespoons butter until tender. Stir in salmon, milk mixture, 1 cup cracker crumbs and remaining ingredients. Turn into 8 x 8 x 2 inch baking dish. Melt remaining butter; toss with remaining cracker crumbs. Sprinkle over casserole. Bake at 350 degrees for 30 minutes or until knife inserted near center comes out clean. Makes 6 servings.