Scalloped Corn

SCALLOPED CORN

1/2 cup chopped green pepper
1/4 cup chopped onion
5 Tbsp. butter, divided
2 cups soft bread crumbs
2 cans (8-1/2 oz. each) cream-style corn
1 can (11 oz.) whole kernel corn, drained
2 eggs
1/4 cup dry bread crumbs

In a large skillet, saute green pepper and onion in 4 Tbsp. butter until tender. Stir in the soft bread crumbs, corn and eggs. Transfer to a greased 8-in. square baking dish. Melt the remaining butter; toss with dry bread crumbs. Sprinkle over casserole. Bake, uncovered, at 350 degrees for 25-30 minutes or until bubbly. Makes 5 servings.