Mushroom Corn Casserole Recipe

5 3 6
Mushroom Corn Casserole Recipe
Mushroom Corn Casserole Recipe photo by Taste of Home
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Mushroom Corn Casserole Recipe

Read Reviews
5 3 6
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
MAKES:
4-6 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.
MAKES:
4-6 servings
TOTAL TIME:
Prep: 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.
Originally published as Mushroom Corn Casserole in Taste of Home August/September 1999, p27

Nutritional Facts

1 each: 295 calories, 14g fat (8g saturated fat), 39mg cholesterol, 845mg sodium, 33g carbohydrate (7g sugars, 3g fiber), 8g protein.

  • 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
  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

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Dukie1 User ID: 3901367 257240
Reviewed Nov. 24, 2016

"This is the second time I have made this recipe for Thanksgiving dinner. This time I used less topping as called for. It has so much flavor! Next year I think I will double it since our two guests take home left overs. Great recipe!"

MY REVIEW
ms11145 User ID: 1604521 252870
Reviewed Aug. 18, 2016

"What a great way to spruce up a can of corn! I didn't have creamed corn, so I left it out and just added some cream. Dish turned out perfect! I never buy canned mushrooms, so I sauted the mushrooms along with the onions and green peppers. Will be making this again."

MY REVIEW
misscoffeepot User ID: 7519492 252208
Reviewed Aug. 4, 2016

"This made a big side dish, and was really a nice twist. We had 6 people for dinner, and it was plenty. I had a red pepper instead of a bell pepper-this would be a great fall comfort food dish"

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