Holiday Corn Casserole

• 34 cup butter, divided (plus extra for the dish)
• 2 tablespoons butter
• 1 cup chopped green onion (white and green part)
• 1 cup chopped celery
• 1 green bell pepper, seeded and chopped
• 1 red bell pepper, seeded and chopped
• 2 (15 ounce) cansyellow corn, drained
• 2 (11 ounce) cans white corn, drained
• 2 (15 ounce) cansyellow cream-style corn
• 23 cup evaporated milk
• 1 12 cups shredded swiss cheese
• 1 12 cups shredded cheddar cheese
• 3 large eggs, lightly beaten
• 1 teaspoon salt
• 1 teaspoon cracked pepper
• 2 cups Ritz cracker crumbs (crushed Ritz crackers)

1. Preheat oven to 350; butter a 13 x 9 inch baking dish.
2. In a big skillet, melt the 2 tablespoons butter and add the green onions, celery, and bell peppers; saute for about 5 minutes, or until the vegetables are crisp-tender.
3. Meanwhile, in a small skillet, melt the remaining 3/4 cup butter.
4. In a big bowl, combine all three types of corn, the milk, cheese, eggs, salt, pepper, and 1/2 cup of the melted corn.
5. Add the sauteed vegetables and transfer to the prepared baking pan (at this point you can cover and refrigerate for up to 1 day; add 10-15 minutes to the baking time).
6. Sprinkle with the cracker crumbs and drizzle with the remaining 1/4 cup butter.
7. Bake for 30 minutes, or until the crumbs are browned and crisp.

butter, butter, green onion, celery, green bell pepper, red bell pepper, cansyellow corn, white corn, cansyellow cream, milk, swiss cheese, cheddar cheese, eggs, salt, cracked pepper, cracker crumbs

Taken from www.food.com/recipe/holiday-corn-casserole-437138 (may not work)