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
Ingredients
- 4 large eggs
- 1 can (12 ounces) evaporated milk
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 cups frozen corn (about 20 ounces), thawed
- 3 cups shredded Swiss cheese, divided
- 1/4 cup chopped onion
- 3 cups soft bread crumbs
- 1/4 cup butter, melted
Reviews
This casserole tastes great! So easy to put together and just put in oven and you get a wonderful side dish. We love this dish! If you like corn and Swiss cheese then you really need to try it
Simple to put together with great comforting flavor! My family enjoyed this dish and looking forward to having it again soon!
Instead of Swiss can another cheese be used? Such as cheddar?
Loved it - creamy
Hello Wendy Young! Are YOU from that part of Maryland where they only advise you to use Silver Queen? My husband was born and raised there and thinks Silver Queen is the only type of corn that we should use. You must know how hard it is to get and how short the season is for that type? What type corn do you prefer?