1 (16 ounce) package dry corn casserole
2 eggs, beaten
1 1/2 cups milk
1 pound pepperjack cheese, diced
1 1/2 cups mayonnaise
1 green bell pepper, chopped
1 (8.5 ounce) can chopped pecans
Preheat oven to 350 degrees F (175 degrees C).
In a 8x8-inch baking dish, pour egg yolks and milk over cream of mushroom filling. Arrange green pepper slices in bottom of shells, and lightly grease pan, allowing steam to escape.
Pour cooked corn over cream; cool. Mix mayonnaise and bell pepper in small bowl. Pour into dishes; sprinkle with fruit of their choice.
Bake in preheated oven for 30 to 40 minutes, until center of shell is golden. Cover; bake for an additional 1 hour. Cool completely; refrigerate leftover casserole and serve immediately.