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Monterrey Corn Bake Recipe

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This recipe for Monterrey Corn Bake is from The Ulloa Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 medium onion, chopped
1 garlic clove, minced
5 tbsps. butter, divided
2 cups sliced mushrooms
(or substitute carrots)
1 medium red pepper, chopped
½ tsp. salt
¼ tsp. pepper
1 pkg. frozen corn, thawed
2 cups shredded monterey jack cheese
2 tsp. brown sugar
½ cup bread crumbs
Directions:
Directions:
In large skillet, saute onion and garlic in 2 tbsps. butter until tender. Add mushrooms (or carrots), red pepper, salt & pepper. Cook and stir for 5 minutes or until vegetables are tender. Drain.

Melt the remaining butter, toss with bread crumbs and sprinkle over casserole. Bake, uncovered at 375º for
25-30 minutes or until golden brown.

 

 

 

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