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Monterey Corn Bake

Monterey Corn Bake
I am happy to share this 50-year-old recipe with Reminisce readers. It came from my mother-in-law, who taught me how to cook. It is one of my family's favorite dishes, yielding enough for a group or cutting it in half to serve a few.
4-6 ServingsPrep: 15 min. Bake: 25 min.

Ingredients

  • 1 medium onion, chopped
  • 5 tablespoons butter, divided
  • 2 cups sliced fresh mushrooms
  • 1 medium sweet red pepper, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 garlic clove, minced
  • 1 package (16 ounces) frozen corn, thawed
  • 2 cups (8 ounces) shredded Colby-Monterey Jack cheese
  • 2 teaspoons brown sugar
  • 1/2 cup dry bread crumbs
  • 2 tablespoons minced fresh parsley

Directions

  • In a large skillet, saute onion in 2 tablespoons butter until tender.
  • Add the mushrooms, red pepper, salt and pepper; cook and stir for 5
  • minutes or until vegetables are tender. Add garlic; cook 1 minute
  • longer.
  • In a greased 2-qt. baking dish, layer half of the corn, mushroom
  • mixture, cheese and brown sugar; repeat layers.
  • Melt the remaining butter; toss with bread crumbs and parsley.
  • Sprinkle over casserole.
  • Bake, uncovered, at 375° for 25-30 minutes or until golden brown.
  • Yield: 4-6 servings.
© Taste of Home 2013

2 of 2

Monterey Corn Bake (continued)

Nutrition Facts: 1 serving (1 each) equals 359 calories, 22 g fat (15 g saturated fat), 62 mg cholesterol, 624 mg sodium, 30 g carbohydrate, 3 g fiber, 13 g protein.
© Taste of Home 2013