3 c. frozen corn (cooked tender crisp), well drained
2 beaten eggs
1 3/4 c. shredded Swiss cheese
1 1/3 c. evaporated milk
1/2 c. finely chopped onion or 1 tsp. onion salt
Salt & pepper to taste

TOPPING:

1 slice bread, broken up into crumbs
2 tbsp. butter, melted
3/4 c. Swiss reserved from recipe

Mix eggs, 1 cup cheese, milk, onion, salt and pepper. Stir in cooked, drained corn. Turn mixture into an 8 or 9 inch baking dish. Place on a baking sheet. Bake 20 minutes at 350 degrees.

Topping: Toss bread crumbs with remaining cheese (3/4 cup) and butter. Sprinkle this mixture over corn mixture. Bake another 5-10 minutes more or until golden and bubbly. Let stand 5 minutes.