Sometimes vegetables can be boring and tasteless and well, just uninteresting. Bring your lifeless veggies to new heights with this Cheesy Veggie Casserole. The fresh mushrooms, sweet corn, and seasoned breadcrumbs topped with melty cheese goodness make these veggies anything but boring! Add some pizzazz to your snore-worthy veggies thanks to this Cheesy Veggie Casserole. Don’t snooze on this bouquet of flavor; it’s sure to wake up any meal.

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  • 5 tablespoons butter, divided
  • 1 medium onion, chopped
  • 2 cups fresh mushrooms, sliced
  • 1 medium sweet red pepper, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 clove garlic, minced
  • 1 (16-ounce) package frozen corn, thawed
  • 2 cups Colby-Monterey Jack cheese, shredded
  • 2 teaspoons brown sugar
  • 1/2 cup dry breadcrumbs
  • 2 tablespoons fresh parsley, minced


Step 1 –Preheat the oven to 375 degrees F.

Step 2 –Grease a 2-quart baking dish.

Step 3 –In a large skillet over medium-high heat, melt 2 tablespoons of the butter.

Step 4 –Add the onion to the skillet and sauté until tender.

Step 5 –Add the mushrooms, the red pepper, the salt, and the pepper to the onion and cook, stirring regularly, until the vegetables are tender, about 5 minutes.

Step 6 –Add the garlic to the mushroom mixture and cook for 1 minute.

Step 7 –Layer 1/2 of the corn, 1/2 of the mushroom mixture, 1/2 of the cheese, and 1/2 of the brown sugar in the prepared dish.

Step 8 –Repeat the layers once starting with the remaining corn and ending with the remaining brown sugar.

Step 9 –In a small bowl, melt the remaining butter and toss with the breadcrumbs and the parsley.

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Step 10 –Sprinkle the breadcrumbs mixture over the casserole.

Step 11 –Bake the casserole, uncovered, until it is golden-brown, about 20-25 minutes.

Step 12 –Serve.