1 (16 oz.) can whole kernel corn
1 (5 1/3 oz.) can evaporated milk
1 c. shredded Swiss cheese
2 beaten eggs
2 tbsp. finely chopped onions
1 c. soft bread crumbs
2 tbsp. melted butter

Cook corn and drain. Combine corn, evaporated milk, 3/4 cup shredded cheese, eggs, chopped onion and dash pepper. Turn mixture into a 10"x6"x2" baking dish or 1 quart casserole. Toss bread crumbs with melted butter and remaining 1/4 cup shredded cheese. Sprinkle over corn mixture. Bake at 350 degrees for 25 to 30 minutes. Garnish with green pepper rings, if desired. Makes 4 to 6 servings.