6 slices bacon, diced
1 (4 1/2 oz.) jar sliced mushrooms, drained
2 tbsp. finely chopped onion
2 (12 oz.) cans vacuum-packed golden whole kernel corn with sweet peppers, drained
3/4 c. grated cheddar cheese

Fry bacon in skillet over medium heat until cooked but not brown; drain off half excess fat. Stir in mushrooms and onion; saute until onion is tender. Blend in corn; heat through. Sprinkle with cheese; heat, without stirring, until cheese is melted. Yield 6 servings. Just before serving, stir to distribute cheese throughout the corn.