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Mushroom Corn Casserole

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
  • Total Time
    Prep: 15 min. Bake: 20 min.
  • Makes
    4-6 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 each: 295 calories, 14g fat (8g saturated fat), 39mg cholesterol, 845mg sodium, 33g carbohydrate (7g sugars, 3g fiber), 8g protein.

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