Monterey Corn Bake

Name: Monterey Corn Bake
Ingredients: 1 medium onion, chopped; 5 tablespoons butter, divided; 2 cups sliced fresh mushrooms; 1 medium sweet red pepper, chopped; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1 garlic clove, minced; 1 package (16 ounces) frozen corn, thawed; 2 cups shredded Colby-Monterey Jack cheese; 2 teaspoons brown sugar; 1/2 cup dry bread crumbs; 2 tablespoons minced fresh parsley

12 ingredients

4 steps

Ingredients

1 medium onion, chopped
5 tablespoons butter, divided
2 cups sliced fresh mushrooms
1 medium sweet red pepper, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1 garlic clove, minced
1 package (16 ounces) frozen corn, thawed
2 cups shredded Colby-Monterey Jack cheese
2 teaspoons brown sugar
1/2 cup dry bread crumbs
2 tablespoons minced fresh parsley

Directions

1

In a large skillet, saute onion in 2 tablespoons butter until tender. Add the mushrooms, red pepper, salt and pepper; cook and stir for 5 minutes or until vegetables are tender. Add garlic; cook 1 minute longer.
2

In a greased 2-qt. baking dish, layer half of the corn, mushroom mixture, cheese and brown sugar; repeat layers.
3

Melt the remaining butter; toss with bread crumbs and parsley. Sprinkle over casserole.
4

Bake, uncovered, at 375° for 25-30 minutes or until golden brown.