Chicken-Corn-Noodle Casserole

3 cups of cooked noodles
1 to 2 cups of cooked chicken
2 cups of uncooked corn
3/4 cup of Velveeta Cheese (cubed)
1 egg, beaten
1/2 cup melted butter
1 tsp salt
pepper to taste
buttered bread crumbs for topping

Cook noodles and drain.  Mix with chicken, corn, cheese, egg, butter, salt and pepper.  Pour into greased casserole.  Top with buttered bread crumbs.  Bake at 350 degrees for 35 to 45 minutes.

Corn Custard

Provided by Dawn Huber

2 cups corn
2 eggs
1 tbs sugar
3 tbs butter
3 tbs flour
salt and pepper to taste
enough milk to make mixture liquid

Place all ingredients in a blender, and blend until smooth.  Use milk to keep the mixture liquid.  Pour into a greased casserole dish.  Bake at 350 degrees for 30 minutes or until set and slightly brown on the top.

Cheese and Corn Casserole

Provided by Lois Phillips

2 cups fresh grated corn
1/2 tsp salt
1/8 tsp pepper
4 tbsp butter
1 tbsp finely chopped onion
2/3 cup milk
3/4 cup shredded swiss cheese

Combine all ingredients except butter.  Pour into greased pan and "dot" with butter.  Bake at 350 degrees for one hour uncovered.  or until knife inserted in the middle comes out clean.