5 tbsp. butter or regular butter
1/2 c. buttery cracker crumbs (such as Ritz crackers)
1 c. chopped onion
1/2 c. chopped green pepper
2 (10 oz.) pkg. frozen whole kernel corn, thawed
3/4 c. evaporated milk
2 eggs, beaten
1 c. shredded Swiss cheese (4 oz.)
1/2 tsp. salt
1/16 tsp. pepper

Place butter in 2 quart casserole. Microwave at high setting 1 minute or until melted.

Combine 2 tablespoons of the melted butter and cracker crumbs; set aside. Add onion and green pepper to remaining butter in casserole. Cover and microwave at high setting 7 minutes or until vegetables are tender.

Stir in corn, evaporated milk, eggs, cheese, salt and pepper. Microwave at medium setting (50 percent power) 8 minutes or until mixture thickens, stirring every 2 minutes.

Sprinkle with crumb mixture. Microwave at medium setting (50 percent power) 1 minute more. Let stand on wooden board or heat proof surface 5 minutes before serving. Makes 6 servings.