1/4 c. all-purpose flour
1 (16 oz.) can cream style corn
1 (3 oz.) pkg. cream cheese, cut in cubes
1/2 tsp. onion salt
1 (16 oz.) can whole kernel corn
1 (6 oz.) can sliced mushrooms
2 oz. processed Swiss cheese, shredded 1/2 c.
1 1/2 c. soft bread crumbs
3 tbsp. butter, melted

Stir flour into cream style corn. Add cream cheese and onion salt. Heat and stir until cheese is melted. Drain whole kernel corn and mushrooms; stir into hot mixture with the cheese. Pour into 1 1/2 quart casserole. Cover and chill. Toss crumbs with butter. Cover and chill. Bake casserole, covered, at 400 degrees for 30 minutes. Top with crumbs. Bake, uncovered for 20 minutes. Serves 6 to 8.