Cook corn until tender and drain.
Mix together with milk, egg, onion, salt, pepper, sugar and 1 c. shredded cheese.
Put in casserole.
Top with bread cubes, melted butter and 1/4 c. Swiss cheese tossed together.
Bake 30 to 45 minutes at 350\u00b0.
Serves 6 to 10.
Cook corn and drain well.
Combine corn, milk, egg, onion, salt and 3/4 cup cheese.
Turn into 1 1/2-quart greased baking dish.
Toss bread crumbs with margarine and 1/4 cup cheese. Sprinkle over corn mixture.
Bake in moderate oven for 25 to 30 minutes.
Garnish with green pepper rings, if desired.
Cook corn.
In medium mixing bowl combine eggs, 1 cup of cheese, evaporated milk, onion, salt and pepper.
Stir in cooked and drained corn.
Transfer mixture to a 9-inch quiche dish or 8-inch round baking dish.
Place dish on baking sheet.
Bake in 350\u00b0 oven for 20 minutes.
Cook fresh corn in 1 cup boiling salted
Combine corn, evaporated milk, beaten egg, 2 tablespoons chopped onion, salt, pepper and 3/4 cup cheese.
Turn into buttered baking dish.
Toss 1/2 cup soft bread crumbs with 1 tablespoon melted butter and 1/4 cup shredded cheese.
Sprinkle over top.
Bake at 350\u00b0 for 25 minutes or until set.
Serves 6.
Cook fresh corn in 1 cup boiling salted water for 2 or 3 minutes or until tender; drain well.
Combine corn, evaporated milk, egg, onion, salt and pepper and 3/4 cup of cheese.
Turn into 10 x 6 x 1 1/2-inch baking dish.
Toss bread crumbs with oleo or butter and the remaining cheese, 1/4 cup.
Sprinkle over corn mixture.
Bake in moderate oven (350\u00b0) for 25 to 30 minutes. Garnish with green pepper rings.
Yields 4 to 6 servings.
Drain corn. (Boil for 20 minutes if using home canned corn.) Combine corn, milk, eggs, onion, pepper and 3/4 cup cheese.
Pour into a 1-quart casserole.
Toss bread crumbs with melted butter and remaining 1/4 cup cheese.
Sprinkle over corn mixture.
Bake at 350\u00b0 for 25 to 30 minutes.
Preheat oven to 350\u00b0.
Grease a 9-inch pie plate or an 8-inch quiche dish.
Set aside.
In a covered medium saucepan, cook fresh corn in a small amount of boiling, lightly salted water for 4 minutes.
(Or cook frozen corn according to package directions.) Drain well.
Combine the corn, milk, egg, onion, salt, pepper and 3/4 of the shredded Swiss cheese in a greased baking dish.
Top with the remaining cheese.
Bake at 350\u00b0 for 25 to 30 minutes.
Preheat oven to 350*.
Lightly grease 2-quart baking dish; set aside.
In large bowl stir together egg, corn, milk, onion, salt and pepper.
Stir in 3/4 cup of the cheese.
Spoon into prepared baking dish.
In medium bowl combine bread crumbs, butter and remaining 1/4 cup cheese.
Sprinkle over corn mixture.
Bake for 25 to 30 minutes or until golden brown and the center jiggles slightly.
Let stand for 10 minutes before serving.
*Or cook 2 (9 ounce) packages of corn according to directions.
Cook corn in 1 cup salted water for 3 minutes.
Drain. Combine corn, evaporated milk, egg, onion, salt, pepper and 3/4 cup cheese.
Turn into a 10 x 6-inch baking dish.
Toss crumbs with butter and remaining cheese.
Sprinkle on top.
Bake at 350\u00b0 for 30 minutes.
Drain corn well.
Combine corn, milk, 3/4 cup cheese, eggs, onion and dash of pepper.
Pour into baking dish.
Toss bread crumbs, cheese and butter.
Sprinkle over corn.
Bake at 350\u00b0 for 25 to 30 minutes.
Makes 4 to 6 servings.
Combine corn, evaporated milk, egg, onion, salt, pepper and 3/4 cup cheese.
Turn into 10 x 6 x 1 1/2-inch baking dish.
Toss bread or cracker crumbs with melted oleo and the remaining cheese. Sprinkle over corn mixture.
Bake in 350\u00b0 oven 25 to 30 minutes. Garnish with green pepper rings.
Combine ingredients
and put in a 9 x 13-inch pan. Bake at 350\u00b0 for 45 minutes.
Combine corn, milk, egg, salt and pepper.
Add 3/4 cup cheese; save remainder for topping.
Combine bread crumbs, melted butter and rest of cheese.
Spread on top.
Bake at 350\u00b0 for 30 minutes.
cook corn in salted water until just tender.
Drain well.
Combine corn,milk, egg, onion, salt, pepper, and 3/4 cups of cheese.
Pour into 10x6 baking dish.
Combine bread crumbs, melted butter, and 1/4 cup of cheese in bowl.
Mix together, and sprinkle over top.
Bake at 350 degrees for 25 minutes.
ater.
Add the chopped corn kernels to the masa mixture
Preheat the oven to 350\u00b0F Lightly grease a casserole dish; set aside.
In a bowl, combine thawed corn, chopped scallions, shredded Swiss cheese, flour, pepper and salt. Mix well.
Stir in the evaporated milk.
In a separate bowl, beat the egg whites until stiff. Fold in the corn mixture.
Pour the corn mixture into the prepared casserole dish.
Mix the 2 tbsp melted butter with the crushed cracker crumbs; sprinkle over the corn casserole mixture.
Bake at 350\u00b0F for about 30 minutes or until a bit golden.
Boil corn uncovered 20 minutes before tasting.
Drain well. Combine corn, milk, eggs, onion, pepper and 3/4 cup cheese.
Turn mix into 10 x 6 x 1 1/2-inch baking dish or 1-quart casserole. Toss bread crumbs with the melted butter and the remaining cheese. Sprinkle over corn mixture.
Bake at 350\u00b0 for 25 to 30 minutes. Garnish with green peppers if desired.