Corn Vegetable Casserole

Name: Corn Vegetable Casserole
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 shredded cheddar cheese, divided

9 ingredients

2 steps

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 shredded cheddar cheese, divided

Directions

1

Combine corn, broccoli, carrots and onions; place in a greased 13x9-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.

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