Mushroom Corn Casserole
Dive into comfort food bliss with this irresistible Mushroom Corn Casserole, a perfect blend of earthy mushrooms and sweet corn nestled in a creamy, cheese-infused sauce. This rich and flavorful bake combines sautéed button mushrooms, fresh or frozen corn kernels, and a luscious base of whole milk and heavy cream thickened to perfection. A mix of sharp cheddar and Parmesan adds depth, while the crispy breadcrumb topping delivers a satisfying crunch. Ready in under an hour, this golden casserole is ideal for family dinners, potlucks, or holiday gatherings. Garnished with fresh parsley for a burst of color, it’s as visually enticing as it is delicious. Whether served as the star of the meal or a hearty side dish, this Mushroom Corn Casserole is sure to delight every palate.
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Recipe Information
Ingredients
- 4 tablespoons Butter
- 1 medium, diced Yellow onion
- 3 minced Garlic cloves
- 2 cups, sliced Button mushrooms
- 2 cups, fresh or frozen Corn kernels
- 2 tablespoons All-purpose flour
- 1.5 cups Whole milk
- 0.5 cups Heavy cream
- 1.5 cups, shredded Cheddar cheese
- 0.5 cups, grated Parmesan cheese
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Breadcrumbs
- 2 tablespoons Olive oil
- 2 tablespoons, chopped Fresh parsley
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
In a large skillet, melt the butter over medium heat. Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened.
Add the minced garlic and sliced mushrooms to the skillet. Cook for 5-6 minutes until the mushrooms release their moisture and begin to brown.
Stir in the corn kernels and cook for another 2-3 minutes. Sprinkle the flour over the mixture and stir well to coat the vegetables evenly.
Slowly pour in the milk and heavy cream while stirring constantly to prevent lumps. Cook for 3-4 minutes until the mixture thickens slightly.
Remove the skillet from heat and stir in the shredded cheddar cheese, grated Parmesan cheese, salt, and black pepper until well combined.
Transfer the mixture to the prepared baking dish, spreading it out evenly.
In a small bowl, toss the breadcrumbs with olive oil. Sprinkle the breadcrumb mixture over the top of the casserole.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and bubbly.
Remove from the oven and let the casserole rest for 5 minutes before serving. Garnish with chopped fresh parsley, if desired.
Nutrition Facts
Calories |
3040 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 200.4 g | 257% | |
| Saturated Fat | 99.9 g | 500% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 481 mg | 160% | |
| Sodium | 6330 mg | 275% | |
| Total Carbohydrate | 215.0 g | 78% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 53.7 g | ||
| Protein | 97.8 g | 196% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 1735 mg | 133% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 2685 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
