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Cheesy Vegetable Casserole

Name: Cheesy Vegetable Casserole
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings.
Ingredients: 1 medium onion, chopped; 5 tablespoons butter, divided; 2 cups sliced fresh mushrooms; 1 medium sweet red pepper, chopped; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1 garlic clove, minced; 1 package (16 ounces) frozen corn, thawed; 2 cups shredded Colby-Monterey Jack cheese; 2 teaspoons brown sugar; 1/2 cup dry bread crumbs; 2 tablespoons minced fresh parsley

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Test Kitchen Approved

Total Time

Prep: 15 min. Bake: 25 min.

Makes

6 servings

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

Ingredients

1 medium onion, chopped
5 tablespoons butter, divided
2 cups sliced fresh mushrooms
1 medium sweet red pepper, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1 garlic clove, minced
1 package (16 ounces) frozen corn, thawed
2 cups shredded Colby-Monterey Jack cheese
2 teaspoons brown sugar
1/2 cup dry bread crumbs
2 tablespoons minced fresh parsley

Directions

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.

Nutrition Facts

1 serving: 359 calories, 22g fat (15g saturated fat), 62mg cholesterol, 624mg sodium, 30g carbohydrate (5g sugars, 3g fiber), 13g protein.

Cheesy Vegetable Casserole

Ingredients

Directions

Nutrition Facts

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