A Cheesy Corn Casserole that is the perfect side dish for any holiday meal! Topped with crackers for a little bit of crunch.
Prep Time:5 minutes
Cook Time:1 hour
Total Time:1 hour 5 minutes
1 can whole kernel corn (drain according to directions)
1 can creamed corn (not drained)
2 large eggs
1 can evaporated milk (can also sub with milk of choice)
4 tablespoons melted butter
2 tablespoons minced (or grated) onion
1/2 teaspoon salt
1/4 teaspoon pepper
12 ounces swiss cheese (diced into 1/2 inch pieces)
2 cups coarsely crushed cracker crumbs (I used Ritz, can use Saltines or other cracker of choice)
Drain whole kernel corn into a cup, set aside.
Add the corn to a medium size mixing bowl. Pour in half of the liquid from the corn, approximately 1/3 of a cup. Add the cream style corn, milk, butter, eggs, onion, salt and pepper. Stir to combine.
Fold in the cracker crumbs and cheese.
Spoon into a 2 quart size casserole dish (affiliate link). Bake at 325 degrees for approximately 1 hour or until set (give the dish a shake and if the center is jiggly, almost like a liquid then it needs longer, once it no longer jiggles then it’s done.)
Serve warm and enjoy!
Keywords: corn casserole, corn pudding, holiday, side dish,