Mexican Corn Pudding
16-ounce can of cream-style corn
2 eggs, slightly beaten
1/2 cup dry, saltine cracker crumbs
1 teaspoon onion, chopped
2 tablespoons green pepper, chopped
2 tablespoons pimento, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dry mustard
Vegetable oil cooking spray
Preheat oven to 350°.
Combine all ingredients in large bowl.
Pour into casserole dish sprayed with vegetable oil cooking spray.
Bake for 1 hour