1/4 cup chopped onion
1/2 cup chopped celery
3 cloves garlic, minced
2 tablespoons butter
4 teaspoons salt
4 teaspoons dried minced onion flakes
2 teaspoons dried minced celery (optional)
1 teaspoon dried sage
2 teaspoons dried sage
1 (16 ounce) can sliced mushrooms, drained
1 egg, lightly beaten
2 pounds fresh corn kernels, drained
1 cup water
1/2 teaspoon vegetable oil
In a large resealable plastic bag, combine the onions, celery, garlic, butter, salt, onion flakes, celery, sage, sage and dried onion flakes. Shake vigorously and refrigerate for at least 2 hours before serving.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking sheet.
Place onion slices on bottom of baking sheet. Sprinkle remaining ingredients over onions.
Bake in preheated oven for 1 hour, or until vegetables are tender. Drain and serve hot.