Corn Mushroom Bake

I almost didn't make this recipe this Thanksgiving. What I didn't do was double the recipe as I usually do... and people complained when it was gone! Won't make that mistake again! This dish can made ahead and baked before serving. It's super easy and really good!

1/4 cup all-purpose flour
1 can (17 oz) cream style corn
3 oz cream cheese, chopped
1/2 tsp onion salt
1 can (17 oz) whole kernel corn, drained
1 can (4 oz) mushroom stems and pieces (optional)
1/2 cup Swiss cheeses, shredded
1 1/2 cup bread crumbs (about a slice of bread, crumbled)
2 Tbsp butter or margarine, melted

In a pan combine flour and cream style corn. Add cream cheese and onion slat. Place over low heat and stir until the cream cheese melts. Add whole kernel corn, mushrooms and Swiss cheese, stirring until cheese is melted.

Transfer mixture to a casserole dish.

Combine bread crumbs and butter and put on top of corm mixture.

Bake uncovered for 40 minutes at 350 degrees until top started to bubble and brown.