Ingredients
2 bags frozen corn
1 red pepper
1 green pepper
1 white onion
1 pkg sliced baby portabellas
1 pint heavy cream
1 stick butter
3 tablespoons flour
2 eggs
1 tablespoon kosher salt
2 teaspoon fresh ground peppercorns
2 cups shredded cheese
1/2 cup breadcrumbs
Preparation
Preheat oven to 325 degrees.
Heat large skillet over medium flame and melt butter. In a medium size bowl, slice and dice peppers and onion. Add mushrooms. Saute vegetables until tender and translucent. Stir cream into vegetable mixture. With a wooden spoon, stir in flour to desired consistency. Allow to cool. In a large mixing bowl add corn and eggs and mix thoroughly. Add salt and pepper. Combine vegetable roux with corn mixture, add cheese and stir with large wooden spoon. Oil a large casserole pan or medium sized dutch oven. Transfer corn to pan. Lace top with breadcrumbs.
Bake uncovered at 325 for 1 hour or until internal temperature reaches 160 degrees. This can be prepared a day ahead, stored (covered) in a refrigerator and then baked the next day.
