Mushroom Corn Casserole

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!

• Ready In: 45 mins
• Serves: 4-6

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!