Holiday Corn Casserole

In 'The Best Casserole Cookbook Ever' by Beatrice Ojakangas

• Ready In: 1 hr 15 mins
• Serves: 12

Ingredients

• 3⁄4 cup butter, divided (plus extra for the dish)
• 2  tablespoons butter
• 1  cup  chopped green onion (white and green part)
• 1  cup  chopped celery
• 1  green bell pepper, seeded and chopped
• 1  red bell pepper, seeded and chopped
• 2 (15 ounce) cans  yellow corn, drained
• 2 (11 ounce) cans white corn, drained
• 2 (15 ounce) cans  yellow  cream-style corn
• 2⁄3 cup evaporated milk
• 1 1⁄2 cups  shredded swiss cheese
• 1 1⁄2 cups  shredded cheddar cheese
• 3  large eggs, lightly beaten
• 1  teaspoon salt
• 1  teaspoon cracked pepper
• 2  cups  Ritz cracker crumbs (crushed Ritz crackers)

Directions

1. Preheat oven to 350°; butter a 13 x 9 inch baking dish.
2. In a big skillet, melt the 2 tablespoons butter and add the green onions, celery, and bell peppers; saute for about 5 minutes, or until the vegetables are crisp-tender.
3. Meanwhile, in a small skillet, melt the remaining 3/4 cup butter.
4. In a big bowl, combine all three types of corn, the milk, cheese, eggs, salt, pepper, and 1/2 cup of the melted corn.
5. Add the sauteed vegetables and transfer to the prepared baking pan (at this point you can cover and refrigerate for up to 1 day; add 10-15 minutes to the baking time).
6. Sprinkle with the cracker crumbs and drizzle with the remaining 1/4 cup butter.
7. Bake for 30 minutes, or until the crumbs are browned and crisp.