Buttery Corn Casserole

I hope your New Year is off to a fantastic start!  We took advantage of a lot of down time this past week or so and spent a great deal of family time together.  Now that things are starting to get back into a routine I thought I'd share with you a casserole I made to go with the crock pot Pork roast I made on New Years.  It's a corn casserole that I found at Taste of Home.  It was a hit and everyone was happy to eat up the leftovers (which I think were even better) too.  It was fast, easy and right up my alley so that I could relax most of the day!


Ingredients
2 eggs beaten
5 oz can of evaporated milk or regular milk
3 tbsp butter, melted
2 cans of corn, drained
2 cups of shredded cheddar cheese
1 cup of crushed butter flavored cracker crumbs like Ritz or Keebler Club which is what I used
salt/pepper

Directions
Preheat oven to 350. Mix everything together with only 2 tbsp of butter and 1/2 cracker crumbs and place in a greased 11x7 dish.  Top with remaining bread crumbs and butter.  Cook for about 25-30 or until golden brown and bubbly.

Serves 6

Yum.