Corn Vegetable Casserole

Name: Corn Vegetable Casserole
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

8 ingredients

7 steps

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

Directions

1

Combine corn, broccoli, carrots and onions.
2

Place in a greased 13x9x2-inch baking dish.
3

In a bowl, combine soup, milk, Worcestershire sauce and garlic powder.
4

Add 1 cup cheese.
5

Pour over vegetables.
6

Top with remaining cheese.
7

Bake at 350F for 35 to 40 minutes or until bubbly and heated through.

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