1 (16 oz.) can whole kernel corn, drained
1 (5 1/3 oz.) can evaporated milk
1 c. shredded Swiss cheese (4 oz.)
2 eggs, beaten
2 tbsp. finely chopped onions
1 c. soft bread crumbs
2 tbsp. melted butter

Combine corn, evaporated milk, 3/4 cup of the cheese, eggs, onion and dash of pepper. Turn mixture into a 10"x6"x2" baking dish or 1 quart casserole. Toss bread crumbs with the melted butter and remaining 1/4 cup of cheese. Sprinkle over corn mixture. Bake at 350 degrees for 25 to 30 minutes.