 |
Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
|
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 Ingredients:
1/3 cup chopped green pepper |
1/3 cup finely chopped onion |
3 tablespoons butter, divided |
1/4 cup king arthur unbleached all-purpose flour |
1 can (14-3/4 ounces) cream-style corn |
1/2 teaspoon salt |
1/8 teaspoon pepper |
1 package (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:
1. 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.
2. Transfer to a greased 1-1/2-qt. baking dish. Melt remaining butter; toss with bread crumbs. Sprinkle over the corn mixture.
3. Bake, uncovered, at 400° for 20-25 minutes or until heated through. Yield: 4-6 servings.
|
|