Mushroom Corn Casserole Recipes

MUSHROOM AND BLACK BEAN TORTILLA CASSEROLE

Steps:

• Preheat oven to 400 degrees. In a large skillet, heat oil over medium-high. Add mushrooms and cook, stirring often, until browned, 7 minutes. Add garlic and cayenne; season with salt and pepper. Add black beans and stir to combine. Cook until beans are warmed through, 2 minutes. Remove from heat.
• Arrange 5 tortilla halves in a 2-quart baking dish. Top with half the bean mixture and 1/2 cup salsa, then sprinkle with one-third the cheese. Repeat with another layer of tortilla halves, bean mixture, salsa, and cheese. Top with remaining tortilla halves, salsa, and cheese.
• Cover with foil and bake until center is hot and cheese melts, 10 minutes. Uncover and bake until cheese is bubbling, 5 minutes.

CHEESY MUSHROOM CASSEROLE

Steps:

• Preheat your oven to 400 degrees F. Grease a 2-quart baking dish with olive oil.
• Heat the olive oil in a large, deep skillet over medium-high heat. Add the mushrooms, onions, and kosher salt. Cook, stirring occasionally, until the mushrooms have released their liquid and the liquids have mostly evaporated, about 10 minutes.
• Add the garlic, black pepper, and thyme. Cook, stirring, for one more minute. Remove from heat.
• Transfer the mixture to the prepared baking dish. Sprinkle it with the shredded cheese.
• Bake the casserole until hot and bubbly, about 15 minutes. Sprinkle with parsley and serve.

JILL'S HASH BROWN CASSEROLE

Steps:

• Mix soup, sour cream, butter, potatoes, onion, cheese and black pepper to taste in 3-quart shallow baking dish. Sprinkle corn flakes over potato mixture.
• Bake at 350 degrees F for 45 minutes or until hot.

MUSHROOM CORN CASSEROLE

Steps:

• In a saucepan, saute green pepper and onion in 1 tablespoon butter until tender. Stir in flour, cream corn, salt and pepper until blended. Add cream cheese; stir until melted. Stir in the whole kernel corn, mushrooms and Swiss cheese. , Transfer to a greased 1-1/2-qt. baking dish. Melt remaining butter; toss with bread crumbs. Sprinkle over the corn mixture., Bake, uncovered, at 400° for 20-25 minutes or until heated through.

HAMBURGER CORN CASSEROLE

Steps:

• Brown meat and onion together until onions soften.
• Add next 8 ingredients and mix well.
• Stir in noodles.
• Pour into 13 x 9 inch baking pan or 2-quart casserole dish.
• Mix crumbs and margarine; sprinkle over top.
• Bake at 350° for 30 minutes, or until bubbly.

MUSHROOM CASSEROLE

Steps:

• Cook noodles according to package directions; drain. In a large skillet, saute mushrooms in 1/4 cup butter for 10-15 minutes or until tender., Place a third of the noodles in a greased 13x9-in. baking dish; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Layer with 1-1/3 cups cheese and a third of the mushrooms. Repeat layers twice. Dot with remaining butter., Bake, uncovered, at 350° for 25-30 minutes or until bubbly and cheese is melted.

CHEESY CHICKEN AND CORN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Season chicken with salt and pepper.
• Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
• While rice is cooking, heat olive oil in a skillet over medium-high heat. Cook chicken pieces in the hot oil until no longer pink in the centers and juices run clear, 5 to 7 minutes per side.
• At the same time, place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add corn, cover, and steam until halfway tender but still crunchy, 2 to 4 minutes.
• Mix chicken, rice, corn, mild Cheddar cheese dip, cream of mushroom soup, chives, and bacon bits together in a medium to large bowl. Transfer mixture to a 2-quart casserole dish. Top with shredded Cheddar cheese.
• Bake in the preheated oven until cheese is melted, 30 to 40 minutes.
• Preheat the oven's broiler.
• Broil casserole until cheese has a golden look, about 2 minutes more. Let casserole cool for about 5 minutes before serving hot.

MUSHROOM CORN CASSEROLE

Steps:

• 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!

TURKEY, MUSHROOM AND CORN MEXICAN CASSEROLE

Steps:

• For the sauce: In a blender or food processor, combine the peppers with the stock, garlic, onions, cilantro and some salt and pepper, then puree. In a saucepot over medium heat, melt the butter, then whisk in the flour. Add the milk and cream and raise the heat a bit. Add the poblano puree and simmer to thicken and cook the sauce, 20 to 25 minutes.
• For the casserole: Heat the EVOO in a large skillet over medium-high heat; add the butter and melt into the oil. Brown the mushrooms, about 10 minutes. Then add the corn and shallots, and cook to lightly brown the corn and soften the shallots, about 5 minutes more. Add the turkey and stock and heat through.
• Char the tortillas over an open flame on a gas burner, or in dry skillet.
• Layer half the turkey, mushrooms and corn in a casserole dish, and top with half the sauce, cheese and a shingled layer of 3 tortillas. Top the tortillas with the remaining turkey, mushrooms and corn, tortillas, sauce and cheese. Cool and store for a make-ahead meal, or bake to serve. Bake at 400 degrees F from room temperature until heated through and brown and bubbly.