Corn Casserole

For the 9x13 pan

Ingredients

3 cans whole kernel corn, drained

2 can cream style corn

1/2 stick of butter

1/4 cup minced onion

1/2 box of jiffy corn muffin mix

1 small can of evaporated milk

1 egg, beaten

Salt and pepper to taste

1 cup shredded pepper jack cheese

1 cup shredded cheddar cheese

Topping

1 sleeve Ritz crackers, crushed 

1 stick of butter

Instructions

Preheat oven to 350. 

Sauté the butter and onions. Pour into a 9x13 inch pan. 

Add all corn to pan, seasoning and jiffy mix. Stir good. Beat egg and milk in a small bowl and pour into the corn mixture. Stir again, add both cheeses and combine good. 

Bake for one hour or until it is bubbly and starting to brown. Remove from oven. 

In a bowl melt butter and add crushed crackers. Mix well and sprinkle over baked casserole. Return to oven and bake until the crackers are slightly brown. 

You can crush the crackers in the sleeve by just pushing down on the unopened sleeve. Then smashing them till they are crumbs. 

Sometimes I only melt just enough butter to mix the crackers then pour the remaining butter over the crumbs. Either way you want your crumbs wet with butter.