Cream Corn Casserole

Drain the whole kernel corn. Combine with the cream-style corn in a baking dish. Stir in butter, celery, carrot, bell pepper and egg.

Use small amount, 1/2 cup or less of cream or milk to make consistency of dish very moist, as in dressing. Top casserole with coarse crumbs from dry French bread, buttered toast, hard rolls or seasoned crackers.

Bake in moderate oven until simmered, for 20 to 30 minutes.

Moisture will depend on your brand of creamed corn.

This dish may be stretched with leftover cooked rice.