Ingredients
1 medium onion, chopped5 tablespoons butter, divided2 cups sliced fresh mushrooms1 medium sweet red pepper, chopped1/2 teaspoon salt1/4 teaspoon pepper1 garlic clove, minced1 package (16 ounces) frozen corn, thawed2 cups shredded Colby-Monterey Jack cheese2 teaspoons brown sugar1/2 cup dry bread crumbs2 tablespoons minced fresh parsley
Preparation
Preheat oven to 375°. In a large skillet, saute onion in 2 tablespoons butter until tender. Add the mushrooms, red pepper, salt and pepper; cook and stir until vegetables are tender, about 5 minutes. Add garlic; cook 1 minute longer.
In a greased 2-qt. baking dish, layer half of the corn, mushroom mixture, cheese and brown sugar; repeat layers.
Melt the remaining butter; toss with bread crumbs and parsley. Sprinkle over casserole.
Bake, uncovered, until golden brown, 25-30 minutes.
