1/4 c. flour
1 (17 oz.) cream corn
1 (3 oz.) cream cheese, cut in cubes
1/2 tsp. onion salt
1 (17 oz.) can whole kernel corn, drained
1 (4 oz.) mushroom pieces, drained
1 c. shredded Swiss cheese
1 1/2 c. soft bread crumbs
2 tbsp. butter, melted

In saucepan stir flour into cream corn. Add cream cheese and onion salt. Heat and stir until cream cheese melts. Stir in whole kernel corn, mushrooms and Swiss cheese. Turn mixture into 1 1/2 quart casserole. Toss soft bread crumbs with melted butter. Sprinkle crumbs on top of casserole. Bake in 350 degree oven for 40 minutes or until heated through. Makes 6 to 8 servings.