Recipe: Mushroom and Corn Casserole

Mushroom and Corn Casserole

1/3 cup chopped green pepper
1/3 cup finely chopped onion
3 tbsp. butter, divided
1 (14 3/4 oz.) can cream style corn
1/4 cup flour
1/2 tsp. salt
1/8 tsp. pepper
1 (3 oz.) pkg. cream cheese, cubed
1 (15 1/4 oz.) can whole kernel corn, drained
1 (4 oz.) can mushrooms, drained
1/2 cup shredded Swiss cheese
1 1/2 cups soft bread crumbs

Saute green pepper and onion in 1 tbsp. butter.

Stir in cream corn, flour, salt and pepper until blended. Add cream cheese, stir till melted. Stir in whole kernel corn, mushrooms, and Swiss cheese. Place in greased 1 1/2 quart baking dish.

Melt remaining butter, toss with bread crumbs and sprinkle over corn mixture.

Bake, uncovered at 400 degrees for 20 to 25 minutes.