Corn Casserole

I got this recipe from Kevin's Aunt Wanda several years ago and this is one of my all-time favorites. I'm not lying when I say I actually start looking forward to this about a month before Thanksgiving, just because I know how yummy it is! I still love the standard broccoli and rice casserole (who doesn't), but this really spices the holidays up a little. I made a double batch for both Thanksgiving and Christmas this year, and had just enough left for a late Christmas snack just for me....makes for great leftovers too. It has a little kick from the cayenne pepper, which you can definitely adjust based on how spicy you like things. The best part about this for me is that my kids love to help crush the crackers.....I put them in ziplocs and let them smash them to their hearts desire.....nothing better than finding things to occupy a toddlers time!

Corn Casserole

You will need:
-1 can creamstyle corn
-1 can niblet corn (drained)
-1 cup shredded cheese (I used sharp cheddar)
-1 stick melted butter
-1 bell pepper chopped
-a little onion chopped
-3 tablespoons sugar
-1 teaspoon salt
-1 teaspoon pepper
-1/2 teaspoon cayenne pepper (less if you don't want it spicy)
-2 oz jar chopped pimientos (drained)
-2 eggs (beaten lightly)
-1 cup golden crackers (I use the original Club crackers)

Mix everything together and bake in a lightly greased 13x9 inch dish for about 50 minutes. This recipe is easy to double if making for a bigger crowd. Enjoy!