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Swiss Corn Bake

Veggie.Lover's picture
Ingredients
  Canned whole kernel corn/1 16-ounce can whole kernel corn, drained 1 Pint (Home Canned)
  Canned evaporated milk 5 1⁄3 Ounce
  Shredded process swiss cheese 4 Ounce (1 cup)
  Beaten eggs 2
  Finely chopped onion 2 Tablespoon
  Soft bread crumbs 1 Cup (16 tbs)
  Butter 2 Tablespoon, melted
Directions

Boil home-canned corn, uncovered, 20 minutes before tasting or using.
Drain well.
Combine corn, evaporated milk, 3/4 cup of the shredded cheese, eggs, chopped onion, and dash pepper.
Turn mixture into a 10x6x2-inch baking dish or a 1 -quart casserole.
Toss bread crumbs with the melted butter and the remaining shredded cheese. Sprinkle over corn mixture.
Bake at 350° for 25 to 30 minutes.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Corn

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Average: 4.1 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1247 Calories from Fat 646

% Daily Value*

Total Fat 73 g111.8%

Saturated Fat 25.8 g128.9%

Trans Fat 0 g

Cholesterol 612.3 mg204.1%

Sodium 2485.6 mg103.6%

Total Carbohydrates 100 g33.3%

Dietary Fiber 13.1 g52.4%

Sugars 56.9 g

Protein 56 g112.4%

Vitamin A 31.8% Vitamin C 8.5%

Calcium 53% Iron 21.5%

*Based on a 2000 Calorie diet

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Swiss Corn Bake Recipe