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Swiss Cheese Corn Casserole Recipe
|Ears of corn||6|
|Light cream||125 Milliliter (1/2 Cup)|
|Egg||1 , beaten|
|Green onions||4 , chopped|
|Salt||1⁄2 Teaspoon (2 Milliliter)|
|Pepper||1⁄4 Teaspoon (1 Milliliter)|
|Swiss cheese||250 Milliliter, grated (1 Cup)|
|Cracker crumbs||125 Milliliter (1/2 Cup)|
|Butter||15 Milliliter (15 Milliliter)|
Serving size: Complete recipe
Calories 3851 Calories from Fat 1330
% Daily Value*
Total Fat 150 g231.5%
Saturated Fat 80.2 g400.8%
Trans Fat 0 g
Cholesterol 612.5 mg
Sodium 2631.3 mg109.6%
Total Carbohydrates 557 g185.5%
Dietary Fiber 61.8 g247.3%
Sugars 97.3 g
Protein 147 g293.2%
Vitamin A 210.4% Vitamin C 266%
Calcium 220% Iron 85.1%
*Based on a 2000 Calorie diet
€¢ Unwrap or remove husks, let cool 10 minutes, then cut corn from the cobs.
€¢ Add the cream or milk, beaten egg, green onions, salt and pepper and the grated Swiss cheese. Stir until well mixed.
€¢ Butter an 8 x 7-inch (20 x 18 cm) casserole dish and pour in the corn mixture.
€¢ Stir the cracker crumbs with the butter and sprinkle over the corn. Microwave at MEDIUM-HIGH 6 to 8 minutes. Let stand 8 minutes before serving.
€¢ If your microwave oven has a convection cooking cycle, you can bake this casserole at 350°F (180°C) 30 to 35 minutes.