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Swiss Corn Casserole Recipe

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This recipe for Swiss Corn Casserole is from Some of Marsha's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



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 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.

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.




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