"This is an old family recipe that has become a comfort food and is requested every thanksgiving."
1 (16 ounce) cans
whole kernel corn
1 (6 ounce) cans
instant minced onion
1 (12 ounce) packages
swiss cheese, diced
soda crackers, coarsely crushed
1. Drain liquid from whole kernel corn into a cup.
2. Beat eggs slightly in large bowl; stir in corn and 1/4 cup of liquid, cream corn, evap milk, butter, onion, salt, pepper, fold in crackers and cheese. Spoon fold in crackers and cheese. Spoon into greased 8 cup baking dish.
3. Bake in 325 degree oven for 1 hour or until set. Let stand 5 minutes before serving.
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Kansas Corn Scallop (Corn Fremont) (cont.)