Swiss Corn Casserole
My mom shared this recipe with me back in the '80s and now it's a Turkey Day mainstay. We freeze locally grown corn during peak season, and I love to use it in this special side. —Wendy Young, Cordova, Maryland
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup chopped onion
- 1/4 cup butter melted
- 4 large eggs
- 1 can (12 ounces) evaporated milk
- 4 cups frozen corn (about 20 ounces) thawed
- 3 cups shredded swiss cheese divided
- 3 cups soft bread crumbs
- Carbohydrate 14.1706045336534 g
- Cholesterol 272.291562519433 mg
- Fat 25.181805011342 g
- Fiber 0.598465066553714 g
- Protein 21.3439579027676 g
- Saturated Fat 14.1470425326897 g
- Serving Size 1 1 serving (133g)
- Sodium 349.125715597104 mg
- Sugar 13.5721394670997 g
- Trans Fat 2.22912812952081 g
- Calories 368 calories
Preheat oven to 350degrees. In a large bowl, whisk together first four ingredients; stir in corn, 1-1/2 cups cheese and onion. Transfer to a greased 11x7-in. baking dish., Toss bread crumbs with melted butter; distribute over casserole. Sprinkle with remaining cheese., Bake, uncovered, until golden brown and heated through, 35-45 minutes. Let stand 10 minutes before serving.
