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
Mushroom Corn Casserole
Mushroom Corn Casserole
Prep Time
15 min
Cook Time
20 min
Yield
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
- 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.
Nutrition Facts
1 serving: 295 calories, 14g fat (8g saturated fat), 39mg cholesterol, 845mg sodium, 33g carbohydrate (7g sugars, 3g fiber), 8g protein.
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