Instructions: Grease a 2-quart square baking dish; set aside. In a small saucepan combine bell pepper, onion, carrot, and water. Bring to a boil; reduce heat. Simmer, covered, for 5 to 7 minutes or until vegetables are crisp-tender. Drain well, pressing out excess liquid.

Meanwhile, in a large mixing bowl stir together the creamed corn, whole kernel corn, milk, crushed crackers, the 3/4 cup cheddar cheese, and eggs.

Stir in the cooked vegetables. Transfer to the prepared baking dish.

Bake uncovered at 325F degrees for 40 to 45 minutes or until the center is set. Sprinkle with the 1/4 cup cheddar cheese. Let stand 10 minutes before serving.

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