Vegetable Casserole - cooking recipe

Ingredients

1 can corn
1 can peas
2 c. cooked diced carrots
1 box saltines (7 oz.)
1/2 tsp. pepper
1 1/2 tsp. salt
3 c. milk
butter

Preparation

Drain liquid from corn and peas (about 1 1/2 cups).
Add milk to make 1 quart liquid.
In a large casserole, alternate layers of vegetables and crackers.
Add seasonings and liquid.
Dot with butter.
Bake at 350\u00b0 about 45 minutes.