Mushroom Corn Casserole Recipe

Mushroom Corn Casserole Recipe photo by Taste of Home

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Corn brightens up any meal with its sunny color and sweet crispness. I decided to create a casserole that combined corn, mushrooms and a rich cheesy sauce. I succeeded with this recipe. It's an easy dish to make and a popular part of any party buffet. -Mary Jones, Cumberland, Maine

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Mushroom Corn Casserole Recipe

Prep: 15 min. Bake: 20 min.

Yield: 4-6 Servings

15 20 35

Ingredients

1/3 cup chopped green pepper
1/3 cup finely chopped onion
3 tablespoons butter, divided
1/4 cup all-purpose flour
1 can (14-3/4 ounces) cream-style corn
1/2 teaspoon salt
1/8 teaspoon pepper
1 package (3 ounces) cream cheese, cubed
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (4 ounces) mushroom stems and pieces, drained
1/2 cup shredded Swiss cheese
1-1/2 cups soft bread crumbs

Directions

In a saucepan, saute green pepper and onion in 1 tablespoon butter until tender. Stir in flour, cream corn, salt and pepper until blended. Add cream cheese; stir until melted. Stir in the whole kernel corn, mushrooms and Swiss cheese.
Transfer to a greased 1-1/2-qt. baking dish. Melt remaining butter; toss with bread crumbs. Sprinkle over the corn mixture.
Bake, uncovered, at 400° for 20-25 minutes or until heated through. Yield: 4-6 servings.

Nutritional Facts 1 serving (1 each) equals 295 calories, 14 g fat (8 g saturated fat), 39 mg cholesterol, 845 mg sodium, 33 g carbohydrate, 3 g fiber, 8 g protein.

Originally published as Mushroom Corn Casserole in Taste of Home August/September 1999, p27