Corn-Mushroom Casserole

• 10 ounces can cream-style corn
• 14 cup flour
• 3 ounces cream cheese
• 12 teaspoon onion salt
• 6 ounces sliced mushrooms
• 16 ounces whole kernel corn
• 2 ounces swiss cheese, grated
• 1 12 cups soft breadcrumbs
• 3 tablespoons butter, melted

1. Stir flour into cream-style corn.
2. Add cream cheese and onion salt.
3. Heat over moderate heat until cheese dissolves.
4. Stir mushrooms and whole-kernel corn in hot mixture.
5. Stir in Swiss cheese.
6. Pour into greased 1 1/2-quart casserole.
7. Cover and bake for 30 minutes at 350 degrees.
8. Meanwhile toss bread crumbs with melted butter and chill throughly.
9. Uncover casserole and top with cheese chilled crumbs.
10. Return to oven and continue baking another 20 minutes.

creamstyle, flour, cream cheese, onion salt, mushrooms, kernel corn, swiss cheese, breadcrumbs, butter

Taken from www.food.com/recipe/corn-mushroom-casserole-248193 (may not work)