Swiss Corn Casserole Recipe
Swiss Corn Casserole Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min. + standing
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min. + standing

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

Directions

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. Yield: 8 servings


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.
    Originally published as Swiss Corn Casserole in Simple & Delicious October/November 2017

    Nutritional Facts

    2/3 cup: 412 calories, 25g fat (14g saturated fat), 161mg cholesterol, 434mg sodium, 28g carbohydrate (7g sugars, 2g fiber), 21g protein.

    • 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
    1. 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.
    2. Toss bread crumbs with melted butter; distribute over casserole. Sprinkle with remaining cheese.
    3. Bake, uncovered, until golden brown and heated through, 35-45 minutes. Let stand 10 minutes before serving. Yield: 8 servings


    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.
    Originally published as Swiss Corn Casserole in Simple & Delicious October/November 2017

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