Corn-Mushroom Bake

In saucepan, stir flour into cream-style corn; add cream cheese and onion salt.

Heat and stir until cream cheese melts. Stir in whole kernel corn, sliced mushrooms and shredded Swiss cheese.

Turn mixture into a 1 1/2-quart casserole.

Toss crumbs with melted butter to combine; sprinkle on top of casserole. Bake, uncovered, at 400° until heated through (30 to 40 minutes). Makes 6 to 8 servings.