Swiss Corn Bake Cups Recipes

SWISS CORN SLOW COOKER CASSEROLE

Steps:

• Spray the inside of a slow cooker with cooking spray.
• Mix corn, cream, Swiss cheese, and eggs together in a bowl; season with black pepper. Pour corn mixture into the slow cooker.
• Cook on Low until cooked through and cheese is melted, 4 to 4 1/2 hours

SWISS CORN CASSEROLE

Steps:

• Preheat oven to 350°. In a large bowl, whisk together first 4 ingredients; stir in corn, 1-1/2 cups cheese and onion. Transfer to a greased 11x7-in. baking dish., Toss bread crumbs with melted butter; sprinkle over casserole. Sprinkle with the remaining cheese., Bake, uncovered, until golden brown and heated through, 35-45 minutes. Let stand 10 minutes before serving.

SWISS CORN BAKE

Steps:

• cook corn in salted water until just tender.
• Drain well.
• Combine corn,milk, egg, onion, salt, pepper, and 3/4 cups of cheese.
• Pour into 10x6 baking dish.
• Combine bread crumbs, melted butter, and 1/4 cup of cheese in bowl.
• Mix together, and sprinkle over top.
• Bake at 350 degrees for 25 minutes.

SWISS CORN BAKE CUPS

Steps:

• 1. Preheat oven to 375 degrees F. Grease six 6-ounce ramekins or custard cups; set aside. In a covered medium saucepan, cook fresh corn and onion in a small amount of boiling lightly salted water for 6 minutes. (Or cook frozen corn and onion according to package directions for corn.) Drain well. 2. In a medium bowl, lightly beat eggs with a fork. Stir in drained corn and onion, evaporated milk, garlic salt, and pepper. Stir in 3/4 cup of the cheese. Pour into prepared ramekins. Place filled ramekins in a 15x10x1-inch baking pan. 3. Sprinkle remaining 1/4 cup cheese over corn mixture. Bake, uncovered, for 30 minutes. Let stand for 10 minutes before serving. Makes 6 side-dish servings.

SWISS CORN BAKE CUP

Steps:

• Directions 1. Preheat oven to 375 degrees F. Grease six 6-ounce ramekins or custard cups; set aside. In a covered medium saucepan, cook fresh corn and onion in a small amount of boiling lightly salted water for 6 minutes. (Or cook frozen corn and onion according to package directions for corn.) Drain well. 2. In a medium bowl, lightly beat eggs with a fork. Stir in drained corn and onion, evaporated milk, garlic salt, and pepper. Stir in 3/4 cup of the cheese. Pour into prepared ramekins. Place filled ramekins in a 15x10x1-inch baking pan. 3. Sprinkle remaining 1/4 cup cheese over corn mixture. Bake, uncovered, for 30 minutes. Let stand for 10 minutes before serving. Makes 6 side-dish servings.

SWISS CORN BAKE

Steps:

• Preheat oven to 350*.
• Lightly grease 2-quart baking dish; set aside.
• In large bowl stir together egg, corn, milk, onion, salt and pepper.
• Stir in 3/4 cup of the cheese.
• Spoon into prepared baking dish.
• In medium bowl combine bread crumbs, butter and remaining 1/4 cup cheese.
• Sprinkle over corn mixture.
• Bake for 25 to 30 minutes or until golden brown and the center jiggles slightly.
• Let stand for 10 minutes before serving.

SWISS CORN BAKE

Steps:

• In medium mixing bowl, combine eggs, 1 cup of the cheese, evaporated milk, onion, salt and pepper; stir in cooked drained corn.
• Turn mixture into an 8 ounce round baking dish (or Pyrex bowl) or 9" quiche dish. Place dish on a baking sheet.
• Bake in a 350 degree oven for 20 minutes. Toss bread crumbs with remaining cheese and butter. Sprinkle the mixture in a ring over the corn mixture. Bake 5 to 10 minutes more or until golden and bubbly. Let stand 5 minutes. Top with sweet pepper and celery leaves (optional).