200 g canned and strained or frozen corn kernels, 100 g egg vermicelli, 1 jar sour cream (170 ml), 100 g grated cheese, 2 finely chopped green onion stalks, 1.5 tablespoons prepared mustard, 2 tablespoons plain or corn flour, salt and pepper to taste, 1 cup milk or cream (250 ml), 3 beaten eggs, margarine for greasing the baking sheet, 1 tablespoon semolina to sprinkle the baking sheet

Heat oven to medium temperature. If the corn is frozen, pour boiling water over it, leave for 15 minutes and carefully drain the water. Put into a large bowl. Boil the vermicelli in water, drain and put in a bowl with corn. Add sour cream, cheese, green onions, mustard, flour, salt, pepper and mix everything thoroughly. Whisk together the milk and eggs and pour into the corn mixture. To stir thoroughly. Grease a baking sheet, sprinkle with semolina and lay out the prepared mass. Bake 50 minutes. You can sprinkle fried onions on top of the casserole.