Corn Vegetable Casserole

Time

prep 0:20       total 1:00

Yield

12 servings

Ingredients

Ingredients

3-1/2 cup fresh corn
2 cups chopped broccoli, parboiled
2 cups carrots, sliced in 1/2-inch pieces, parboiled
1-1/2 cup pearl onions
1 can (10-3/4 oz.) condensed cream of corn soup
1/2 cup milk
1 tbsp. Worcestershire sauce
1-1/2 cup Shredded cheddar cheese, divided

Instructions

Combine corn, broccoli, carrots and onions. Place in a greased 13x9x2-inch baking dish. 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°F for 35 to 40 minutes or until bubbly and heated through.

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