Monterey Corn Bake Recipe
Monterey Corn Bake Recipe photo by Taste of Home

Monterey Corn Bake Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES:4-6 servings
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES: 4-6 servings

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

Nutritional 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.

Directions

  1. 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.
  2. In a greased 2-qt. baking dish, layer half of the corn, mushroom mixture, cheese and brown sugar; repeat layers.
  3. Melt the remaining butter; toss with bread crumbs and parsley. Sprinkle over casserole.
  4. Bake, uncovered, at 375° for 25-30 minutes or until golden brown. Yield: 4-6 servings.
Originally published as Monterey Corn Bake in Reminisce February/March 2007, p 48

Nutritional 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.

Reviews for Monterey Corn Bake

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (3)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Oct. 2, 2011

We added a rotisserie chicken breast, cubed, to the layers. This made four 2 cup main dish servings. If we served it to guests, we would definitely double it.

MY REVIEW
Reviewed Jul. 8, 2011

Although I enjoyed the recipe, my guests that I served it to didn't say anything about it. I would make it again, but probably not for a party.

MY REVIEW
Reviewed Jun. 27, 2011

Loved the mixture of tastes and texture. To the individual who was confused about the brown sugar - recipe says to layer half of the ingredients, meaning you put 1 tsp. of brown sugar on each of the two layers.

MY REVIEW
Reviewed Jun. 27, 2011

I'm confused about what to do with the brown sugar. The recipe only calls for 2 teaspoons, so it doesn't make sense to me that it would be layered with the cheese. Any corrections?

MY REVIEW
Reviewed Oct. 28, 2010

It was good but needed chicken or something on the side. this is more for side dish

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