Prepare 9"x9" casserole pan, pie dish, or baking pan with non-stick coating.
Place butter and cream in sauté pan and heat over medium low.
Add onion, mushrooms, and pepper, stir and saute until soft and translucent, then set aside.
Pour corn into large mixing bowl add satuéed vegetables and remaining ingredients.
Mix thoroughly and pour into prepared baking pan.
Bake, uncovered, 45-60 minutes until golden brown.
Allow to rest 10 minutes before serving.
Notes
Make this ahead of time to save prep time for your Thanksgiving dinner.
Do not over-crowd the pan when sauteing the vegetables.
Use pepper jack cheese for a little extra kick in this recipe.
Buy block cheese and shred it yourself. This will avoid the potato starch and other preservatives and stabilizers put into store-bought shredded cheese.
Brown some sausage as an add-in to this recipe, if desired.
Bake this in the oven or make it in your crock-pot.