"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Mushroom Corn Casserole Recipe

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This recipe for Mushroom Corn Casserole, by , is from Anderson Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sarah and Ben
Added: Wednesday, June 25, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/3 c chopped green pepper
1/3 c finely chopped onion
3 tbls butter or margarine, divided
1/4 c flour
1 can (15 oz) cream style corn
1/2 tsp salt
1/8 tsp pepper
1 pkg (3 oz) cream cheese, cubed
1 can (15 oz) kernel corn, drained
1 can (4 oz) mushroom stems and pieces, drained
1/3 c shredded Swiss cheese
1 1/2 c soft bread crumbs

Directions:
Directions:
In a saucepan, saute green pepper and onion in 1 tbls butter until tender. Stir in flour, cream corn, salt and pepper until blended. Add cream cheese, stir until melted. Stir in kernel corn, mushrooms, and Swiss cheese.
Transfer to a greased 1.5 qt baking dish. Melt remaining butter, toss with bread crumbs. Then sprinkle over the corn mixture. Bake, uncovered, at 400 for 20-25 minutes or until heated through.

Personal Notes:
Personal Notes:
Sarah said that this recipe was the first think she ever had at an Anderson family event. She just couldn't get enough of it. That was the summer of 2001 when Sarah visited the Anderson home as a roommate not as a girlfriend! She has loved it ever since.

 

 

 

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