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Lynn's Scalloped Corn

1 (12 or 16 oz.) can whole kernel corn
2 Eggs
1 (1 lb.) can cream corn
1 small Can (2/3 c.) evaporated milk
4 tbsp (1/2 stick) butter or margarine, melted
2 tbsp Instant minced onion
1/2 tsp Salt
1/4 tsp Pepper
2 cup Coarsely crushed soda crackers
1 package Swiss cheese, diced

Drain liquid from whole-kernel corn into a cup. Beat eggs slightly
in a large bowl; stir in corn and 1/4 cup of the liquid, cream corn,
evaporated milk, melted butter or margarine, onion, salt and pepper;
fold in crackers and diced cheese. Spoon into a greased 8-cup baking
dish. Bake in slow 325 degree oven for 1 hour or until set. Let stand
5 minutes before serving

Dwell upon the brightest parts in every prospect... and strive to be pleased with the present circumstances.

- Abraham Tucker