Description
A creamy and comforting Cheesy Corn Casserole made with sweet corn kernels, rich evaporated milk, Swiss cheese, and a crunchy Ritz cracker topping. Perfect as a side dish for family dinners and holiday gatherings.
Ingredients
Scale
Custard Mixture
- 4 large eggs
- 1 (12-oz) can evaporated milk
- 1 Tbsp chopped chives
- Salt and pepper to taste
Main Ingredients
- 4 cups frozen corn kernels, thawed
- 2 cups shredded Swiss cheese, divided
Topping
- 1 sleeve Ritz crackers, crushed
- ¼ cup butter, melted
Instructions
- Preheat the oven: Set your oven to 350ºF and lightly spray a 9×13-inch baking dish with cooking spray to prepare it for the casserole.
- Mix the custard: In a large bowl, whisk together the eggs, evaporated milk, chopped chives, salt, and pepper until well combined. Stir in the thawed corn kernels and 1½ cups of shredded Swiss cheese.
- Assemble the casserole: Pour the custard and corn mixture into the prepared baking dish, spreading it out evenly.
- Prepare the topping: In a small bowl, combine the crushed Ritz crackers with the melted butter. Sprinkle this buttery cracker mixture evenly over the casserole. Then, top with the remaining ½ cup of shredded Swiss cheese for a melty finish.
- Bake the casserole: Place the dish in the oven and bake uncovered for 35 to 45 minutes, or until the casserole is set and the topping is golden and crispy.
- Rest and serve: Allow the casserole to stand for 10 minutes after baking to set before slicing and serving warm.
Notes
- Ensure the corn kernels are fully thawed before mixing for even cooking.
- You can substitute Swiss cheese with cheddar or Monterey Jack for a different flavor profile.
- For a lower-fat version, use reduced-fat evaporated milk and cheese.
- To add a kick, sprinkle a pinch of cayenne pepper or smoked paprika into the custard mixture.
- This casserole reheats well and can be stored in the refrigerator for up to 3 days.
