Monterey Corn Bake Recipe

4 5 6
Monterey Corn Bake Recipe
Monterey Corn Bake Recipe photo by Taste of Home
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Monterey Corn Bake Recipe

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4 5 6
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.
MAKES:
4-6 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min.
MAKES:
4-6 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min.

Ingredients

  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 5 tablespoons butter, divided
  • 2 cups sliced fresh mushrooms
  • 1 medium sweet red pepper, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 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

Directions

In a large skillet, saute onion and garlic 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. Drain.
In a greased 2-qt. baking dish, layer half of the corn, mushroom mixture, cheese and brown sugar; repeat layers. Melt the remaining butter; toss with bread crumbs and parsley. Sprinkle over casserole. 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 each: 359 calories, 22g fat (15g saturated fat), 62mg cholesterol, 624mg sodium, 30g carbohydrate (5g sugars, 3g fiber), 13g protein.

  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 5 tablespoons butter, divided
  • 2 cups sliced fresh mushrooms
  • 1 medium sweet red pepper, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 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
  1. In a large skillet, saute onion and garlic 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. Drain.
  2. In a greased 2-qt. baking dish, layer half of the corn, mushroom mixture, cheese and brown sugar; repeat layers. Melt the remaining butter; toss with bread crumbs and parsley. Sprinkle over casserole. 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

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Jennamay User ID: 614347 67207
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
ann60 User ID: 1104247 162668
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
maxowner User ID: 2648165 162661
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
kimbucky1 User ID: 1289791 148222
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
ajah54 User ID: 1424763 147837
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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