2 (16 oz.) cans Niblets corn
2 (16 oz.) cans creamed corn
12 oz. Swiss cheese, grated
1 med. onion, chopped
2 eggs, beaten
8 oz. sliced mushrooms (optional)
1/2 c. half & half
1 tsp. garlic salt
1/2 tsp. dill weed
20 saltine crackers
Salt and pepper to taste
Parmesan cheese
4 pats butter

Combine all ingredients except Parmesan cheese and butter. Mix thoroughly. Put mixture into greased, 3-quart casserole. Sprinkle Parmesan cheese on top and dot with butter pats. Bake at 325 degrees for 1 1/2 hours or until golden brown. Can be made one day ahead and refrigerated. Serves 8 or more.