Ingredients

• 2  teaspoons butter
• 1/2  cup crushed rich round, wheat, or rye crackers
• 1  11-ounce can whole kernel corn with sweet peppers, drained
• 1  7- to 8.75-ounce can whole kernel corn with sweet peppers, whole kernel corn, or white (shoepeg) corn, drained
• 2  1-ounce slices process Swiss cheese, torn
• 1/3  cup milk
• 1/8  teaspoon onion powder
•   Dash ground black pepper

Directions

1. For topping, in a 10-inch skillet melt butter over medium heat. Add 2 tablespoons of the crushed crackers to the skillet. Cook and stir until light brown. Remove topping; set aside.

2. In same skillet combine remaining crushed crackers, corn, cheese, milk, onion powder, and pepper. Cook, stirring frequently, until cheese melts. Transfer to a serving dish; sprinkle with topping. Makes 4 servings.