1 (12 or 16 oz.) can whole kernel corn, save liquid from corn
1 (1 lb.) can cream style corn
2 eggs
1 sm. can evaporated milk
4 tbsp. butter, melted
2 tbsp. instant minced onions
1/2 tsp. salt
1/4 tsp. pepper
2 c. coarsely crushed saltines
1 (12 oz.) pkg. processed Swiss cheese, diced

Drain liquid from whole kernel corn into a cup. Beat eggs slightly in large bowl. Stir in corn and 1/4 cup of the liquid, cream style corn, evaporated milk, melted butter, onion, salt, and pepper. Fold in saltines and diced cheese. Spoon into greased 8 cup baking dish. Bake in slow oven (325 degrees) 1 hour or until set. Let stand 5 minutes before serving.