Swiss Corn Casserole

2 Large eggs
6 Ounces canned evaporated milk
1/4 Teaspoon salt
1/8 Teaspoon pepper
2 Cups frozen corn (about 20 oz), thawed
1 1/2 Cups shredded Swiss cheese, divided
1/8 Cup chopped onion
1 1/2 Cups soft bread crumbs
1/8 Cup butter, melted

Preheat oven to 350�F. In a large bowl, whisk together first four ingredients; stir in corn, 1-1/2 cups cheese and onion. Transfer to a greased 11x7-in. baking dish.
Toss bread crumbs with melted butter; distribute over casserole. Sprinkle with remaining cheese.
Bake, uncovered, until golden brown and heated through, 35-45 minutes. Let stand 10 minutes before serving.