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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I am happy to share this 50-year-old recipe with Reminisce readers. 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 cutting it in half to serve a few. 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 (8 ounces) shredded colby-monterey jack cheese |
2 teaspoons brown sugar |
1/2 cup dry bread crumbs |
2 tablespoons minced fresh parsley |
Directions:
1. 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.
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.
4. Bake, uncovered, at 375° for 25-30 minutes or until golden brown. Yield: 4-6 servings.
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