Salmon-Corn Casserole

2 Cans 17-Ounce, Cream style corn

1 Can 15-Ounce, Red or pink salmon -- drained and

flaked 3 Eggs

1/3 Cup Cracker crumbs -- reserve 1 tablespoon

1 Teaspoon Salt

1/4 Teaspoon Freshly ground pepper

Butter

Preheat oven to 350F. Butter 1 1/2-quart baking dish. Combine all ingredients except butter and reserved crumbs in a large bowl and mix well. Turn into prepared dish. Sprinkle with remaining cracker crumbs. Dot with butter. Bake until set, about 1 hour. Serve immediately.