| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Watch your family's eyes light up when you serve this rich and creamy corn casserole with any of your favorite entrees. This is what comfort food is all about.

Mushroom and Green Chile Corn Casserole

1/4 cup butter or margarine
1/2 cup chopped green bell pepper
1/2 cup sliced green onions
1 (14.75-ounce) can creamed corn
1 (4-ounce) can diced green chiles
1/4 cup all-purpose flour
1 (3-ounce) package cream cheese, cubed
1 1/2 cups frozen corn, thawed
1 (4-ounce) can mushrooms, drained and diced
1/2 cup shredded Monterey Jack cheese
1 1/2 cups buttered cracker crumbs

1. Preheat oven to 375°F. Grease 1½-quart baking dish.
2. Melt butter in large skillet. Cook pepper and green onions until tender. Add creamed corn, chiles, flour and cream cheese; stir until cheese is melted. Add thawed corn, mushrooms and cheese; season with salt and ground black pepper. Transfer to prepared baking dish. Top with cracker crumbs.
3. Bake for 25 to 30 minutes or until heated through and topping is golden brown.

Makes 4 servings.