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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
2 teaspoon(s) brown sugar |
5 tablespoon(s) butter, divided |
1/2 cup(s) dry bread crumbs |
1 16-oz package(s) frozen corn, thawed |
1 clove(s) garlic, minced |
2 tablespoon(s) minced fresh parsley |
1 medium onion, chopped |
1/4 teaspoon(s) pepper |
1/2 teaspoon(s) salt |
2 cup(s) shredded colby-monterey jack cheese |
2 cup(s) sliced fresh mushrooms |
1 medium sweet red pepper, chopped |
Directions:
1. In a large skillet, saute onion and garlic 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. Drain.
2. In a greased 2-qt. baking dish, layer half of the corn, mushroom mixture, cheese and brown sugar; repeat layers.
3. Melt the remaining butter; toss with bread crumbs and parsley. Sprinkle over casserole. Bake, uncovered, at 375 degrees for 25-30 minutes or until golden brown.
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