Preheat oven to 350 degrees. Take out frozen corn and let sit for at least 20 minutes (let thaw for a bit), shred the cheese, beat the eggs and chop the onions. Also, if you want to make homemade bread crumbs, take 2-3 fresh pieces of whole wheat bread, break apart into pieces measuring out 1 cup. Set out overnight or at least for a couple of hours before making the dish so the bread hardens. Now, combine corn breaking up corn if there are chunks, evaporated milk, 3/4 cup of the cheese, eggs, chopped onion and dash of pepper. Turn mixture into 1 1/2-2 quart casserole dish. Don't pack down. Bake for 30 minutes uncovered. Now, toss bread crumbs with melted butter and the remaining cheese. After 30 minutes carefully take out of the oven and top with the bread crumb mixture. Put back in oven and continue cooking uncovered for another 20 minutes or until bubbly.
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In this episode, Chef Tawnya shows a vegetarian recipe for kids that's easy to put together and sure the kids would give an A+ to this dish. It does take some time to bake it in the oven but otherwise this recipe is made effortlessly. It’s nice and cheesy yet Tawnya gives the freedom of adding more cheese if desired. Watch the video and enjoy making this meal in a rush.