Corn-and-Broccoli Bake

1 10-ounce package frozen cut broccoli

1 beaten egg

1 14- to 15-ounce can cream-style corn

2/3 cup crushed rich crackers ( Judy uses Ritz crackers)

1/8 teaspoon seasoned pepper

3 ounces sliced process cheese spread (Judy uses Velveeta)

2 tablespoons butter or margarine, melted

1 cup crushed potato chips

1. In a colander, run cold water over broccoli to separate. Let drain.

2. In a mixing bowl, combine the egg, corn, cracker crumbs and pepper.

3. In a 1 1/2-quart casserole, layer half of the broccoli, then half of the corn mixture. Top with the cheese slices.

4. Layer with the remaining broccoli, then corn mixture. Drizzle butter over top. Sprinkle with potato chips.

5. Bake in a 350° oven for about 35 minutes. Serve warm. Makes 6 servings.