¼ cup
all-purpose flour
1
17-ounce can cream-style corn
1
3-ounce package cream cheese, cut in cubes
½
teaspoon onion salt
1
17-ounce can whole kernel corn, drained
1
4-ounce can sliced mushrooms, drained
½ cup
shredded Swiss cheese
1 ½
cups soft bread crumbs
3
tablespoons butter, melted
 |
| There wasn't a scrap of solid Swiss to be had in Target, so I made this last-minute substitution that ended up being a wonderful addition to the smooth comfort-food flavors of the recipe. |
In saucepan stir flour into cream-style corn. Add cream
cheese and onion salt; heat and stir till cream cheese melts. Stir in whole
kernel corn, sliced mushrooms, and shredded Swiss cheese.
 |
| Yep. It's definitely casserole. |
Turn mixture into a 1 1/2 –quart casserole. Toss crumbs
with melted butter to combine; sprinkle atop casserole.
 |
| I think the recipe envisions you using actual crumbs made of actual bread. If you use the stuff from a canister like me you only need one cup. |
 |
| Sprinkle sprinkle! |
Bake, uncovered, at
400F till heated through, 30 to 40 minutes. Makes 6 to 8 servings.
 |
| What it lacks in presentation it makes up for with great, creamy texture. |
My Rating: 4/5 "Delicious flavors that you can really sink your teeth into, even though this casserole is mostly vegetables. Very homey and comforting on a chilly evening, and the taste is subtle but satisfying."
Comments
Post a Comment