Go Back
–+ servings
Spoon with Swiss corn bake.
Print Recipe
No ratings yet

Swiss Corn Bake

Swiss corn bake is an old fashioned recipe that makes a delicious side dish for any occasion. Corn is combine with creamy eggs, melted cheese, and topped with butter crackers. A great side dish for holidays, potlucks, or family dinners.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Side Dish
Cuisine: American
Keyword: swiss corn bake, swiss corn casserole
Servings: 8
Author: Heather Seeley

Ingredients

  • 4 eggs
  • 1 (12 ounce) can evaporated milk
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 3 cups Swiss cheese, shredded
  • ¼ cup onion, diced
  • 4 cups frozen corn, thawed
  • 32 Ritz crackers, crushed (1 sleeve)
  • ¼ cup unsalted butter, melted

Instructions

  • Preheat the oven to 350 degrees F. Spray an 11 x 7 casserole dish with non-stick cooking spray.
  • In a large bowl, whisk together eggs, evaporated milk, salt, and pepper.
  • Pour in the corn, diced onions, and 2 1/2 cups Swiss cheese. Stir together to combine.
  • Spread the mixture in the prepared casserole dish.
  • Top with the remaining 1/2 cup Swiss cheese.
  • In a bowl, mix together crumbled Ritz crackers and melted butter.
  • Sprinkle the crumb over the casserole.
  • Bake for 45 minutes. (I recommend checking the casserole after 30 minutes of bake time. If the crackers have started to turn golden brown, loosely cover the baking dish with foil and continue baking.)
  • Let the casserole rest for about 10 minutes before serving.

Notes

  • Shred your own cheese. Freshly shredded Swiss cheese tends to melt better.
  • Dice the onions small. Chop the onions up into small pieces so that they blend in with the corn.
  • Coat all of the cracker crumbs with melted butter. Make sure to stir the cracker crumbs in fully with the melted butter so that they cook evenly.
  • Check the casserole while baking. I like to check on the casserole after 30 minutes of baking. If the crackers are starting to get golden brown, loosely cover the baking dish with foil to prevent burning.
  • Let it rest before serving. I recommend letting this Swiss corn casserole rest for about 10 minutes before serving.

Nutrition

Calories: 303kcal | Carbohydrates: 9g | Protein: 15g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 135mg | Sodium: 358mg | Potassium: 84mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 633IU | Vitamin C: 0.4mg | Calcium: 395mg | Iron: 1mg