1/4 c. flour
1 (17 oz.) can cream style corn
1 (3 oz.) pkg. cream cheese, cubed
1/2 tsp. onion salt
1 (17 oz.) can whole kernel corn, drained
1 (6 oz.) can water chestnuts, slivered
1/2 c. (about 1/4 lb.) shredded Swiss cheese

In saucepan, stir flour into cream style corn. Add cream cheese and onion salt; heat and stir until cheese melts. Stir in whole kernel corn, water chestnuts and Swiss cheese. Bake in 1 1/2 quart casserole, covered, for 30 to 40 minutes at 350 degrees. Serves 6 to 8.