1 beaten egg
1 (8 3/4 oz.) can whole kernel corn, drained
1 (8 1/2 oz.) can cream-style corn
1 (71/2 oz.) can semi-condensed cream of mushroom soup
3/4 c. crushed rich round cheese crackers (21 crackers)
1 tbsp. butter
1 tsp. dried parsley flakes

In 1-quart roasting-baking pan combine first 4 ingredients and 1/2 cup of the crackers. In small saucepan melt butter. Stir in remaining crackers and parsley; sprinkle over corn mixture.

To bake: Bake, uncovered, in a 350 degree oven for 25 to 30 minutes or just until set in center. Let stand for 5 minutes before serving. Makes 4 servings.