SWISS CORN BAKE

1 (16 oz.) whole kernel corn, drained
1 (5-1/3 oz.) can evaporated milk
1 cup Swiss cheese, divided
2 eggs, beaten
2 tbsp. finely chopped onion
1 cup soft bread crumbs
2 tbsp. butter, melted

Cook corn, drain well. Combine corn, evaporated milk, 3/4 cup of shredded cheese, eggs, chopped onion and dash of pepper. Place in baking dish or a 1-quart casserole dish.

Toss bread crumbs with the melted butter and the remaining 1/4 cup cheese. Sprinkle over corn mixture.

Bake at 350 degrees for 25-30 minute. Garnish with green pepper rings, if desired.

Makes 4-6 servings