1/4 c. flour
17 oz. can cream-style corn
3 oz. pkg. cream cheese, cut in cubes
1/2 tsp. onion salt
17 oz. can whole kernel corn, drained
4 oz. can sliced mushrooms, drained
1/2 c. shredded Swiss cheese
1 1/2 c. soft bread crumbs
3 tbsp. butter, melted

In saucepan, stir flour into cream-style corn; add cream cheese and onion salt. Heat and stir until cream cheese melts. Stir in whole kernel corn, sliced mushrooms and shredded Swiss cheese. Turn mixture into a 1 1/2-quart casserole. Toss crumbs with melted butter to combine; sprinkle on top of casserole.

Bake, uncovered, at 400°F until heated through (30 to 40 minutes).

Makes 6 to 8 servings.