1/2 cup butter, softened
2 pounds cooked, cubed corn
1 (4.5 ounce) can mushroom soup
1 (10.5 ounce) can canned corn kernels
1 (10.5 ounce) can chopped pecans
2 teaspoons bacon bits
1 (16 ounce) can whole kernel corn
1 (4 ounce) can mandarin oranges, drained and reserved zest
1 (16 ounce) can sliced mushrooms, drained
1 teaspoon brown sugar
Preheat oven to 350 degrees F (175 degrees C).
Melt butter in a medium saucepan over medium heat. Stir in corn. Cook 1 to 2 minutes, stirring constantly. Stirring constantly, cook 8 minutes, scraping bottom of pan. Cover pan and allow to cool completely.
In a large bowl, mix together soup, corn, pecans, bacon bits, mushroom soup, canned corn, chopped pecans, sliced mushrooms, brown sugar and reserved zest of pecans. Mix thoroughly.
Arrange corn mixture in a 9x13-inch baking dish. Sprinkle cheese on top and top with cheese. Bake in preheated oven for 60 minutes, or until bubbly and golden brown.