Mushroom Corn Casserole

Mushroom Corn Casserole:

1/3 cup chopped green pepper

1/3 cup chopped onion

3 tablespoons butter

1/4 cup all-purpose flour

1 can cream-style corn

1/2 teaspoon salt

1/8 teaspoon crushed black pepper

3 oz. cream cheese, cubed

1 can whole kernel corn, drained

1 can (4 ozs.) mushroom pieces, drained

1/2 cup shredded Swiss cheese

1 1/2 cups soft bread crumbs

Directions:

In a medium-sized saucepan, saute green pepper and onion in 1 tablespoon butter until tender. Stir in flour, cream corn, salt and pepper until blended. Add the ream cheese and stir until melted. Stir in whole kernel corn, mushrooms and Swiss cheese.

Place in a greased 1 1/2 quart baking dish. Melt the remaining butter and toss with bread crumbs. Sprinkle this over the corn mixture.

Bake uncovered at 400 degrees for 20-25 minutes. Serves 4-6 people.