I am happy to share this 50-year-old Cheesy Vegetable Casserole recipe. 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 you can cut it in half to serve a few. —Irene Redick, Trenton, Ontario
Cheesy Vegetable Casserole Recipe photo by Taste of Home
Preheat oven to 375°. In a large skillet, saute onion in 2 tablespoons butter until tender. Add the mushrooms, red pepper, salt and pepper; cook and stir until vegetables are tender, about 5 minutes. Add garlic; cook 1 minute longer.
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, until golden brown, 25-30 minutes.