Friday, January 19, 2018

Swiss Corn Casserole

I swear, this recipe is a favorite every single year, and every single year it's my assignment to make it. I'm honestly not positive where the original recipe came from, but I got it from my sister, so in my recipe binder it's credited to her.
Now, I'm no food blogger, so you'll have to be patient with the fact that I do things like forget to take a picture of the completed casserole. I did think to get a picture of one piece after the beautiful finished product had already been half eaten, so that's something!
Ok, so I also forgot to take the ingredients picture before grating most of the swiss cheese, but you get the idea. Goodness, food blogging is hard!

Truly, friends, this dish is a winner! I hope you and your families love it as much as we do!
Mmmm, just look at that yumminess!


1 can whole kernel corn (Del Monte)
1 can cream-style corn (Del Monte)
1 small can evaporated milk
2 eggs
1/2 cup butter (keep some to dot the top of the casserole)
2 Tbsp minced onion
1/2 tsp salt
1/2 tsp pepper
2 cups crushed Ritz Crackers (Keep 1/2 cup to sprinkle on top)
12 oz. cubed swiss cheese

Preheat oven to 325 degrees.
Whisk eggs. 
Add both cans of corn (drain the whole kernel corn first), evaporated milk, 1/4 c. butter, onion, salt and pepper.
Mix in 1 1/2 cups Ritz Crackers and cheese.
Spray 13 X 9 inch casserole dish with non-stick spray, and pour in mixed casserole ingredients. 
Sprinkle reserved crackers over the top and dot with butter.
Cook at 325 degrees 40-50 minutes, or until bubbly and the top starts to brown slightly. 


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