Butter Bean and Corn Casserole

Perfect for a pot luck occasion or as a simple family dinner side dish.

INGREDIENTS
2     large eggs
1     cup half-and-half or light cream
1/2  cup low fat milk (2%)
1     cup corn kernels fresh or frozen and thawed
1     can butter beans (14 ounce), drained
1     small white onion, chopped (about 1/2 cup)
1     cup diced red bell pepper
1     teaspoon dried thyme
1     cup shredded jack and cheddar cheese
1/4  cup cracker or bread crumbs

METHOD
Preheat the oven to 350 F degrees. Grease the sides and bottom of a two-quart baking dish. In a large bowl, whisk the eggs 70 times with a fork, add the cream and milk and stir well. Add the corn, beans, onion, red bell pepper and thyme, stirring them in. Pour the mixture into the prepared baking dish evenly distributing the vegetables. Top with the shredded cheese and sprinkle on the cracker crumbs. Bake in the middle of the oven fr 40 to 45 minutes until the casserole is firm and the crumbs lightly browned. Remove from the oven and let it sit for a few minutes before serving. Will produce 6 to 8 servings.