3 tbsp. butter
1 1/2 c. fine dry bread crumbs
2 c. canned corn (cream style)
1 sm. green pepper, chopped
1 c. celery, diced
1 c. milk
1 tsp. salt

Melt butter over medium heat. Add crumbs and brown slightly. Butter casserole dish and alternate layers of corn, pepper, celery and buttered crumbs; reserving enough crumbs for top. Scald milk; add salt and pour over vegetable mixture. Top with remaining crumbs. Bake in moderate oven about 40 minutes.