1 cup water
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup chopped celery
1 1/2 pounds yellow corn
1/2 teaspoon salt
2 tablespoons white sugar
3 eggs, beaten
1/4 cup milk
2 teaspoons cornstarch
2 teaspoons lemon juice
1 (8 ounce) package cream cheese, softened
1 (4 ounce) can sliced mushrooms, drained
1 (8 ounce) package cream cheese, softened
1 (4 ounce) can mushroom caps
1 (11 ounce) package shredded Cheddar cheese
1 (8 ounce) container sour cream
Preheat oven to 350 degrees F (175 degrees C).
In a saucepan, combine water, butter, flour, celery and corn. Bring to a boil, stirring constantly, and cook, stirring constantly, for 3 to 4 minutes. Gradually stir in sugar, gradually stirring until mixture is thickened.
In a mixing bowl, mix eggs, milk, cornstarch, lemon juice and cream cheese. Transfer mixture to a medium bowl and beat with an electric mixer until fluffy. Stir in cream cheese, mushrooms and cream cheese mixture.
Chop into 1-inch slices, place on a baking sheet, and toast. Bake in preheated oven for 10 minutes, or until lightly browned. Serve warm. Garnish with mushrooms and cream cheese.