Preparation :

Drain corn, reserve liquid. Add water, if necessary, to make 3/4 cup. In bowl, combine corn liquid, corn, lima beans, evaporated milk, cheese, eggs, onion, pimiento, a dash of pepper, 1 1/2 cup crumbs. Pour into baking dish. Toss remaining crumbs and butter, sprinkle in the center of the casserole. Bake at 350F for 35-40 minutes. Let stand 5 minutes before serving.

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