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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 12 |
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This casserole is great for a potluck or anytime you need to make a dish ahead of time, then bake before serving. Corn is a favorite at our housewhen we had this at Thanksgiving it was a big hit.Roy and Jerretta Logan, Ferguson, Missouri Ingredients:
3-1/2 cups fresh corn |
3 cups chopped broccoli, parboiled |
2 cups sliced carrots (1/2-inch pieces), parboiled |
1-1/2 cups pearl onions |
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted |
1/2 cup milk |
1 tablespoon worcestershire sauce |
1 teaspoon garlic powder |
1-1/2 cups (6 ounces) shredded cheddar cheese, divided |
Directions:
1. Combine corn, broccoli, carrots and onions; place in a greased 13-in. x 9-in. baking dish.
2. In a bowl, combine soup, milk, Worcestershire sauce and garlic powder. Add 1 cup cheese. Pour over vegetables. Top with remaining cheese. Bake at 350° for 35-40 minutes or until bubbly and heated through. Yield: 12 servings.
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