I've been making this dish for Thanksgiving for about 25 years now. According to my family, it's just not Thanksgiving dinner without Mom's corn casserole on the table. I make it only at Thanksgiving, but considering how quickly it gets gobbled up, I should make it for every other holiday, too ... and Sunday dinners ... and weeknight suppers. My family adores it. I bet yours will, too.

1 10-ounce package frozen corn, thawed and drained

8 ounces sharp cheddar cheese, shredded

4 ounces Monterey Jack cheese, shredded

6 slices white bread, cut into 1/2-inch cubes

4 eggs

2 cups milk

1/4 teaspoon salt

1/8 teaspoon pepper

1-2 tablespoons butter or margarine

Preheat oven to 300 degrees (yes, 300). Butter a shallow 2-quart baking dish. Sprinkle half the corn in the bottom, then sprinkle with half the cheddar cheese, then half the Monterey jack cheese. Cover with half the bread cubes. Repeat all layers. Beat together eggs, milk, salt and pepper and pour over all layers, pressing down the bread to be sure it's all moistened. Dot with butter. Bake uncovered for 90 minutes, or until puffed and dark golden on top.

Makes 8 servings.

(For big gatherings, you can double this recipe, using a 9X13 pan/dish. Picture above is a doubled recipe.)