Corn and olive casserole

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 I cannot remember where this recipe came from, likely some woman's magazine from the 80s 'cause I've been making it since the child was young (and his children are ready to start reproducing!).  It's very tasty and filling despite the fact it's mostly canned vegetables.  You're making a vegetable custard using the eggs and the corn starch from the creamed corn.  

Ingredients:
2 eggs, beaten
2 cans cream style corn (15 oz)
1 can whole kernel corn (15 oz), drained
1 can black olives (15 oz), drained and sliced
1 can diced green chiles (4 oz)
8 ounces cheddar cheese, diced

( Instructions... )

 
I hope you enjoy this ode to corn!