Karen's Swiss Scalloped Corn

My aunt Karen used to make this corn for our family gatherings and everyone enjoys it.  My dad loves it so much he came up with a “loving” nickname for it that I can’t share here.  Any family members reading this - this is the “O” corn. ;)  When Karen got tired of always making this and wanted to make something else to bring to family holidays she gave the recipe to me.

Note:  Amounts given here are for a single recipe.  I usually make a double batch in a 2-qt casserole or the Pampered Chef Stoneware Baking Bowl.

Cook 3 slices bacon and crumble into baking dish.
Stir in 2 cans (15 oz each) whole kernel corn, drained.

In a separate bowl combine:

• 1 c shredded Swiss cheese (you can substitute mozzarella)
• 1/2 tsp onion powder
• 1/8 tsp black pepper
• 1 1/2 tsp flour blended with 1 beated egg (combine before adding to bowl)
• 1 can (5 1/2 oz) evaporated milk (Don’t use sweetened condensed milk)

Stir contents of bowl into bacon and corn.  Sprinkle topping on top (see below).

Topping:

• 1/4 c dry bread crumbs
• 1 Tbsp melted butter
• dash paprika

Microwave 10-12 minutes on high or until cooked, let stand 5 minutes to set -OR- Bake 30-45 minutes at 350 degrees or until done.