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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This casserole is a family favorite, please use only Swiss cheese for this recipe, I have made this using another cheese and it is just not as good. You will love this I promise! Ingredients:
1 small green bell pepper, seeded and finely chopped |
1 small jalapeno pepper, seeded and finely chopped (optional) |
1 onion, chopped |
1 tablespoon fresh minced garlic |
6 tablespoons butter, divided (or use more or less) |
1/4 cup all-purpose flour |
2 cups cream-style corn |
1 teaspoon seasoning salt (or use 1/2 teaspoon white salt or to taste) |
black pepper (to taste) |
4 ounces cream cheese, cubed |
1 cup whole kernel corn, well drained |
1 cup canned mushroom, well drained |
1/2 cup swiss cheese, shredded |
1 1/2 cups soft breadcrumbs |
1/4 cup parmesan cheese |
Directions:
1. Set oen to 400 degrees.
2. Grease a medium baking dish.
3. In a frypan, saute green pepper and onion and garlic until soft in 4 tablespoons butter.
4. Stir in 1/4 cup flour, creamed corn, salt and pepper; mix well to combine.
5. Add/stir in cream cheese until melted and well blended.
6. Stir/add in whole corn, mushrooms and Swiss cheese; stir to combine.
7. Transfer to prepared baking dish.
8. Mix the breadcrumbs with Parmesan cheese then over the mixture.
9. Drizzle with remaining 2 tablespoons (or more if desired) melted butter.
10. Bake for 20-25 minutes, or until hot and bubble.
11. Delicious!
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