Monterey Corn Bake

Directions

• In a large skillet, saute onion 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. 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, at 375° for 25-30 minutes or until golden brown.