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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
  • Total Time
    Prep: 20 min. Bake: 35 min. + standing
  • Makes
    8 servings


  • 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


  • Preheat oven to 350°. In a large bowl, whisk together first 4 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; sprinkle over casserole. Sprinkle with the remaining cheese.
  • Bake, uncovered, until golden brown and heated through, 35-45 minutes. Let stand 10 minutes before serving.

Test Kitchen Tips
  • Any leftover bread can be used to make the bread crumbs. Use an egg bread for a golden hue, whole grain bread for a heartier texture or sourdough for a hint of tang.
  • Try using finely chopped red onion or shallots to add a touch of color to the casserole.
  • For a sharper cheese flavor, use an aged Swiss.

  • Editor's Note
    To make soft bread crumbs, tear bread into pieces and place in a food processor or blender. Cover and pulse until crumbs form. One slice of bread yields 1/2 to 3/4 cup crumbs.
    Nutrition Facts
    2/3 cup: 412 calories, 25g fat (14g saturated fat), 161mg cholesterol, 434mg sodium, 28g carbohydrate (7g sugars, 2g fiber), 21g protein.

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