I am happy to share this 50-year-old Cheesy Vegetable Casserole recipe. It came from my mother-in-law, who taught me how to cook. It is one of my family’s favorite dishes, yielding enough for a group or you can cut it in half to serve a few. —Irene Redick, Trenton, Ontario,
Ingredients
- 1 medium onion, chopped
- 5 tablespoons butter, divided
- 2 cups sliced fresh mushrooms
- 1 medium sweet red pepper, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 garlic clove, minced
- 1 package (16 ounces) frozen corn, thawed
- 2 cups shredded Colby-Monterey Jack cheese
- 2 teaspoons brown sugar
- 1/2 cup dry bread crumbs
- 2 tablespoons minced fresh parsley
image/svg+xml Text Ingredients View Recipe,
Directions
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Nutrition Facts
1 each: 359 calories, 22g fat (15g saturated fat), 62mg cholesterol, 624mg sodium, 30g carbohydrate (5g sugars, 3g fiber), 13g protein.
