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Mushroom Corn Casserole Recipe
Mushroom Corn Casserole Recipe photo by Taste of Home

Mushroom Corn Casserole Recipe

Publisher Photo
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
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES:4-6 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES: 4-6 servings

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

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.

Directions

  1. 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.
  2. Transfer to a greased 1-1/2-qt. baking dish. Melt remaining butter; toss with bread crumbs. Sprinkle over the corn mixture.
  3. Bake, uncovered, at 400° for 20-25 minutes or until heated through. Yield: 4-6 servings.
Originally published as Mushroom Corn Casserole in Taste of Home August/September 1999, p27

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.

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