Corn-Mushroom Bake
Creamy corn and mushroom casserole with Swiss cheese and a crunchy bread crumb topping, perfect for comforting family dinners or casual gatherings.
Ingredients
Instructions
- In a saucepan, stir flour into cream-style corn; add cream cheese and onion salt.
- Heat and stir until the cream cheese melts.
- Stir in whole kernel corn, sliced mushrooms, and shredded Swiss cheese.
- Turn mixture into a 1 1/2-quart casserole.
- Toss bread crumbs with melted butter to combine; sprinkle on top of the casserole.
- Bake, uncovered, at 400°F until heated through, about 30 to 40 minutes.
Tips & Substitutions
For a creamier texture, you can substitute half of the cream cheese with sour cream or Greek yogurt. If you want a bit more flavor, try adding a pinch of garlic powder or some chopped fresh herbs like parsley or thyme. You can also experiment with different cheeses, such as cheddar or mozzarella, to give a unique twist to this dish. This corn-mushroom bake is a great way to use up leftover vegetables too.
Serving Suggestions
This hearty corn-mushroom bake can be served as a main dish or a side. It pairs beautifully with a fresh green salad or roasted vegetables for a balanced meal. For a complete dinner, consider serving it alongside grilled chicken or fish. You can also enjoy it as a comforting side for holiday gatherings, complementing dishes like the Pumpkin Roll Up or other vegetarian recipes.
Storage & Reheating
Allow the corn-mushroom bake to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days. To reheat, place the casserole in the oven at 350°F until warmed through, about 20-25 minutes. You can also microwave individual portions for a quick meal, but be sure to cover them to maintain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Corn-Mushroom Bake contains roughly 781 calories, with 29g protein, 82g carbohydrates, and 37g fat. It is an excellent source of protein (58% of the Daily Value), calcium (48% of the Daily Value), and iron (29% of the Daily Value), and a good source of vitamin A and dietary fiber. Note that it is relatively high in sodium, at 461mg per serving (20% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this corn-mushroom bake ahead of time?
Yes, you can prepare the casserole ahead of time and store it in the refrigerator. Just assemble it up to the baking step, cover it tightly, and refrigerate. When you're ready to bake, simply pop it in the oven, adding an extra 5-10 minutes to the cooking time if it's cold from the fridge.
Can I use frozen corn instead of canned?
Absolutely! Frozen corn works well in this recipe. Just make sure to thaw and drain it before adding it to the mixture so that the bake doesn’t become watery. The flavor and texture will remain delicious and fresh, making it a great alternative to canned corn.
Is it possible to make this dish gluten-free?
Yes, you can easily make this corn-mushroom bake gluten-free by substituting regular flour with a gluten-free all-purpose flour blend. Additionally, check the bread crumbs to ensure they are gluten-free. This adjustment allows those with dietary restrictions to enjoy this comforting dish without compromising on flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).