For Thanksgiving, I made this corn casserole. It was good, but it really didn't blow my skirt up and I asked my readers for suggestions. Becky H. came through for me with her recipe for Scalloped Swiss Corn. Thank you, Becky! All the Hawthornes loved it and once again, there were NO leftovers. Here's Becky's recipe for Scalloped Swiss Corn: 4 beaten eggs 2 15-ounce cans cream-style corn 2 cups grated Swiss cheese 3/4 cup crushed saltine crackers 12 TB milk 1 medium onion, finely chopped ground pepper Mix well. Turn into a 2-quart casserole dish. Toss: 1 cup crushed saltines 3 TB melted butter Sprinkle buttered crumbs over corn mixture. Bake at 350 degrees about 45 minutes or until a knife inserted comes out clean. Let stand about 5 minutes before serving.
The only changes I made were to halve the recipe since we already had a bunch of side dishes and I was out of saltines so I used club crackers instead. Also, I didn't read the recipe carefully enough and I forgot to add the crackers to the mix.
(Sorry, but I was under just a bit of stress and was a tad distracted Christmas Day. It's a wonder sometimes how I get anything on the table at all.)
Here's my mise en place:
2 eggs 1 can creamed corn 1/2 cup milk 1 cup grated Swiss cheese 1/2 onion For topping: 1/2 cup crackers 4 TB butter
Bake at 350 degrees for about 45 minutes or until a tester comes out clean. Let sit about 5 minutes before serving.
Stand up and take a bow, Becky H. This was excellent. Loved the Swiss cheese and the custardy, corny goodness. Another simple, quick, easy, and delicious casserole.