- 3 eggs
- 1 can creamed corn
- 1 can whole kernel corn, reserve 1/4 cup of liquid
- 2/3 cup evaporated milk
- 1/4 cup butter, melted
- 2 Tbsp. onions, minced
- 3/4 lb. Swiss cheese, diced
- 2 cups saltines, coarsely crushed
Beat the eggs slightly in a bowl. Add the creamed corn, whole corn (including 1/4 cup reserved liquid), evaporated milk, butter, onions, and Swiss cheese. Mix well and fold in the saltines. Spoon mixture into a greased casserole dish. Bake, uncovered, at 325 degrees F for 1 hour. This can be made a day ahead.
By Robin from Washington, IA
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