Ingredients

• 1 tablespoon butter
• 2 teaspoons minced garlic
• 2 cups cream
• 1 3/4 cups grated Parmesan cheese
• 1 yellow onion, minced
• 1 tablespoon olive oil
• 1 cup sliced fresh mushrooms
• 1 (7 ounce) can hearts of palm, rinsed, drained, and cut into 1/2-inch pieces
• 1 (15.25 ounce) can Mexican-style corn, drained
• 1 cup arugula
• 1 (15 ounce) can green beans, drained
• salt to taste
• 3/4 cup grated Parmesan cheese

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Instructions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Combine the butter and garlic in a saucepan over medium heat; heat together until the butter melts completely. Add the cream into the butter mixture and simmer 3 to 5 minutes, stirring constantly. Melt 1 3/4 cup Parmesan cheese into the cream mixture. Stir in the onion and remove from heat.
3. Heat the olive oil in a large skillet over medium heat; cook the mushrooms in the oil until they begin to brown. Stir in the hearts of palm, Mexican-style corn, arugula, and green beans; add to the cream mixture; season with salt; transfer to a large baking dish; top with 3/4 cup Parmesan cheese.
4. Bake on top rack in the preheated oven until the cheese has browned, 40 to 50 minutes.