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This recipe is unusual but a real winner. It’s a creamy corn and cheese casserole. It has enough protein in it to work as a main dish paired with your favorite salad. We prefer it as a side dish.

This could be a classic dish to serve to your family or friends on those special occasions.


  • 1/4 cup diced onion
  • 1/4 cup diced green or red pepper
  • 1 tablespoon butter
  • 2 cups corn kernels
  • 2 large eggs
  • 1/4 teaspoon thyme
  • 1/4 teaspoon pepper
  • 1/2 teaspoon salt
  • 2 cups grated Swiss cheese
  • bread or corn bread crumbs for topping


  • Preheat oven to 350 degrees.
  • 1. Saut� the onion and pepper in the butter.
  • 2. Cut cooked corn kernels from ears of corn or use well-drained corn from cans. Stir the saut�ed onion and pepper mixture, eggs, thyme, pepper, and salt together in a bowl. Add the cheese.
  • 3. Pour the mixture into a greased 8 x 8-inch baking dish. Sprinkle the top generously with bread crumbs or corn bread crumbs.
  • 4. Bake for 35 to 40 minutes or until the casserole is set. Serve hot.
  • Prepared pantry

Categories: Dairy  Oven  Side Dish  Vegetable 
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