Mushroom and Green Chile Corn Casserole

[Guest guest]

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 ounce can creamed corn

1 4 ounce can diced green chiles

1 finely minced serrano or jalapeno pepper

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

 

Preheat oven to 375 degrees. Grease 1 1/2 quart baking dish.

Melt butter in large skillet. Cook pepper and green onions until tender. Add

creamed corn, chiles, hot pepper, 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.

Bake for 25 to 30 minutes or until heated through and topping is golden brown.

Serves 4.