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Mushroom Corn Casserole

Mushroom Corn Casserole
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
4-6 ServingsPrep: 15 min. Bake: 20 min.

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.
Nutrition Facts: 1 serving (1 each) equals 295 calories,
© Taste of Home 2013

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Mushroom Corn Casserole (continued)

Nutrition Facts: 14 g fat (8 g saturated fat), 39 mg cholesterol, 845 mg sodium, 33 g carbohydrate, 3 g fiber, 8 g protein.
© Taste of Home 2013