Corn casseroles are such a comforting way to enjoy this late summer grain. They have that sweetness that brings a smile your face. This Swiss corn casserole uses Swiss cheese for a tangy take on a creamy casserole. If you need a good side dish and you love corn then this one is a must-try for sure.
What I love about this casserole is that it’s got a little of everything: savory, sweet, creamy, crunchy- all in one baking dish. And, it’s also really easy to make as well. The simplicity of this recipe is one thing I enjoy when I have a lot of spinning plates- both literally and metaphorically. It makes it easy to get dinner on the table.
For this recipe you only need a few basic ingredients and some frozen corn to make the dish come together. You can also use fresh corn if you cook it first. This is a great recipe to use up leftover corn, too.
After that it’s only a matter of assembling the ingredients in a baking dish. The Swiss cheese and buttered bread crumbs add rich flavor to this dish. It serves up both fresh and creamy flavors together in a dreamy sauce.
Then bake this to perfection. Once the top gets all golden brown and bubbly you’ll know it’s done. This Swiss corn casserole goes well with chicken or pork or beef and is a welcome sight at holiday tables, too. You really can’t wrong with a dish as simple and as tasty as this one.
Swiss Corn Casserole
15m prep time
45m cook time
- 4 eggs
- 1(12 oz) can evaporated milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- pinch white pepper
- 4 cups (20 oz) frozen corn, thawed
- 3 cups shredded Swiss cheese, divided
- 1/4 cup chopped onion
- 3 cups Italian bread crumbs
- 1/4 cup butter, melted
- Preheat oven to 350˚F. Whisk together eggs, milk, salt, and peppers in large bowl. Stir in corn and half the cheese.
- Pour mixture into greased 9”x”9. In small bowl combine breadcrumbs and butter. Pour remaining Swiss cheese on top of corn, then top with breadcrumb mixture.
- Bake for 35-45 minutes or until top is golden brown. Let cool for 10 minutes before serving.
Recipe adapted from Taste of Home.