Mushroom Corn Casserole - cooking recipe

Ingredients

1 small green bell pepper, seeded and finely chopped
1 small jalapeno pepper, seeded and finely chopped (optional)
1 onion, chopped
1 tablespoon fresh minced garlic
6 tablespoons butter, divided (or use more or less)
1/4 cup all-purpose flour
2 cups cream-style corn
1 teaspoon seasoning salt (or use 1/2 teaspoon white salt or to taste)
black pepper (to taste)
4 ounces cream cheese, cubed
1 cup whole kernel corn, well drained
1 cup canned mushroom, well drained
1/2 cup swiss cheese, shredded
1 1/2 cups soft breadcrumbs
1/4 cup parmesan cheese

Preparation

Set oen to 400 degrees.
Grease a medium baking dish.
In a frypan, saute green pepper and onion and garlic until soft in 4 tablespoons butter.
Stir in 1/4 cup flour, creamed corn, salt and pepper; mix well to combine.
Add/stir in cream cheese until melted and well blended.
Stir/add in whole corn, mushrooms and Swiss cheese; stir to combine.
Transfer to prepared baking dish.
Mix the breadcrumbs with Parmesan cheese then over the mixture.
Drizzle with remaining 2 tablespoons (or more if desired) melted butter.
Bake for 20-25 minutes, or until hot and bubble.
Delicious!