Colorful Corn Casserole

• 1/2 cup each finely chopped sweet red pepper, orange pepper and red onion
• 1/4 cup plus 1/3 cup butter, divided
• 4 ounces cream cheese, cubed
• 1/4 cup whole milk
• 2 large eggs, beaten
• 4 cans (15-1/4 ounces each) gold and white corn, drained
• 1 can (4 ounces) chopped green chilies
• 1/2 teaspoon salt
• 1/4 teaspoon coarsely ground pepper
• 1 cup shredded Monterey Jack cheese
• 1 cup seasoned bread crumbs

1. In large skillet, saute peppers and onion in 1/4 cup butter until tender. Remove from the heat; stir in cream cheese and milk until blended.
2. In a large bowl, combine the eggs, corn, chilies, salt and pepper. Stir in pepper mixture and Monterey Jack cheese. Transfer to a greased 13x9-in. baking dish.
3. Melt remaining butter; add bread crumbs and toss to coat. Sprinkle over corn mixture. Bake, uncovered, at 325u0b0 for 35-40 minutes or until a knife inserted in the center comes out clean.

sweet red pepper, butter, cream cheese, milk, eggs, gold, green chilies, salt, ground pepper, shredded monterey jack cheese, bread crumbs

Taken from www.tasteofhome.com/recipes/colorful-corn-casserole/ (may not work)