crazykittymomma

2 cans of creamed corn
1 can whole kernel corn (or 1 can worth of frozen corn)
2 eggs (or two eggs worth of egg replacer and some cornstarch if Nathan thinks he'll eat it)
4-5 oz of cheddar cheese, shredded
1 tsp salt
1 tsp pepper
1/2 tsp baking powder
1/2 package Ritz crackers for topping.
1/2 stick butter

Pour corn in bowl; add eggs, cheese, baking powder, salt, and pepper. Stir all ingredients lightly. Crush crackers and add butter till crumbly. Put corn mixture in casserole dish and sprinkle cracker mixture on top and bake at 350* for 20 minutes or until crumbs are golden brown. Cool for 20 minutes.

bakingbev

Took threefresh yellow cubanelle (california chilies) washed them thoroughly and placed them in the pot of water destined to hold spaghetti. When water came to a boil salted it well.  Left the chilies in the water for about 5 minutes.
Took the chilies out of the water when they were soft and the very thin skin was easy to peel.  Seeded and peeled, and smashed chilies with a fork and set them aside.
Took 4 red-ripe-medium-sized tomatoes made a small X in the bottom of each and placed them in the spaghetti water for a few seconds.
Removed tomatoes, skinned, removed stem/core, did a rough dice then added peeled, smashed chilies to the tomatoes.
Placed spaghetti in pot to cook for required time.
Made a small amount of fresh garlic oil by pressing a clove of garlic into a couple of tablespoons of extra virgin olive oil, and slowly heating until it simmered.  Drained oil into small container and set golden brown garlic aside.
Diced a very sweet yellow onion and added to tomato/chili mixture and stirred all thoroughly.
Removed a small amount of the tomato mixture (salsa) to toss with the cooked spaghetti.
Drained spaghetti and immediately tossed with a little of the garlic oil.
Added drained reserved mixture to the spaghetti and half of it and tossed well, considered some grated cheese, but declined.
Put remaining salsa in a glass jar with a tight fitting lid and refrigerated.
Next day at lunch dumped some extra virgin olive oil along with a dab of butter into a small frypan and fried the spaghetti to a browned crisp cake.
Took some left over salsa, trying to get a good mix of the tomatoes, chilies, and onions, along with enought of the juice to act as a light dressing for the mix, a can of drained/rinsed Progresso black beans, 2 ears of cooked corn left over from the four ears I cooked at lunch, cut the corn off of these ears and added to bean/salsa mix.  Chopped a bunch of green onions and added to mix.
Cubanelle peppers are not very hot, at least for the number I used in ratio to tomatoes so added a bit of pickled-diced jalapenos and mixed in with the rest of the ingredients. 
Seasoned with additional kosher salt.
 Ate some immediately, stored remainder in refrigerator.
Very light and very delicious
Lessons learned.  This mix loses its fresh feel and taste wthen refrigerated and stored over night.
Remainder of salsa was used to make Huevos Rancheros the next morning for breakfast.