Best 3 Mushroom Corn Casserole Recipes

Indulge in a culinary delight with our collection of tantalizing Mushroom Corn Casserole recipes. These comforting casseroles combine the earthy flavors of mushrooms with the sweet crunch of corn, creating a symphony of flavors that will warm your soul. From creamy and cheesy bakes to lighter, healthier variations, our recipes cater to diverse tastes and dietary preferences. Whether you're hosting a cozy family dinner or a special gathering, these casseroles are sure to impress. Embark on a culinary journey and discover the perfect Mushroom Corn Casserole recipe that suits your taste buds and brings joy to your table.

Here are our top 3 tried and tested recipes!

TURKEY, MUSHROOM AND CORN MEXICAN CASSEROLE

Turkey, Mushroom and Corn Mexican Casserole image

Rachael Ray's crowd-pleasing casserole is chock full of tender turkey, mushrooms and corn. Get the recipe from Food Network.

Provided by Rachael Ray : Food Network

Categories main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 20

Ingredients

3 medium poblano peppers, seeded and stemmed, chopped
1 cup chicken stock
2 cloves garlic, chopped
1 small onion, chopped
A small handful fresh cilantro leaves, plus a few leaves for garnishing
Salt and freshly ground black pepper
3 tablespoons butter
2 tablespoons flour
1 cup milk
1/2 cup heavy cream or Mexican crema
2 tablespoons EVOO
3 tablespoons butter
12 ounces sliced button or crimini mushrooms
2 cups fresh (about 4 ears) or frozen and defrosted corn kernels
2 shallots or 1 small red onion, chopped
4 to 5 cups chopped cooked turkey meat
1 cup chicken stock
Six 8-inch flour tortillas
2 1/2 cups shredded Monterey Jack or Cheddar
1 1/2 cups shredded Manchego cheese

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.

MUSHROOM CORN CASSEROLE

Mushroom Corn Casserole image

Corn brightens up any meal with its sunny color and sweet crispness. I decided to create a casserole that combined corn, mushrooms and a rich cheesy sauce. I succeeded with this recipe. It's an easy dish to make and a popular part of any party buffet. -Mary Jones, Cumberland, Maine

Provided by Taste of Home

Categories Side Dishes

Time 35m

Yield 4-6 servings.

Number Of Ingredients 12

Ingredients

1/3 cup chopped green pepper
1/3 cup finely chopped onion
3 tablespoons butter, divided
1/4 cup all-purpose flour
1 can (14-3/4 ounces) cream-style corn
1/2 teaspoon salt
1/8 teaspoon pepper
3 ounces cream cheese, cubed
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (4 ounces) mushroom stems and pieces, drained
1/2 cup shredded Swiss cheese
1-1/2 cups soft bread crumbs

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.

Nutrition Facts : Calories 295 calories, Fat 14g fat (8g saturated fat), Cholesterol 39mg cholesterol, Sodium 845mg sodium, Carbohydrate 33g carbohydrate (7g sugars, Fiber 3g fiber), Protein 8g protein.

MUSHROOM CORN CASSEROLE

Mushroom Corn Casserole image

This casserole is a family favorite, please use only Swiss cheese for this recipe, I have made this using another cheese and it is just not as good. You will love this I promise!

Provided by Kittencalrecipezazz

Categories Corn

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 15

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

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!

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the flavor of your casserole. Try to use organic mushrooms and corn, if possible.
Sauté the mushrooms and onion before adding them to the casserole. This will help to develop their flavor and prevent them from becoming soggy.
Use a good quality cheese. A sharp cheddar or Parmesan cheese will give your casserole a rich, cheesy flavor.
Don't overcook the casserole. The corn and mushrooms should be tender, but still have a little bit of a bite to them.
Serve the casserole hot and bubbly. It's the perfect comfort food for a cold night.

Conclusion:

Mushroom corn casserole is a delicious and easy-to-make side dish that is perfect for any occasion. It's a great way to use up leftover corn and mushrooms, and it's also a great dish to take to potlucks and parties. With its creamy, cheesy sauce and tender corn and mushrooms, this casserole is sure to be a hit with everyone who tries it!