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Corn Vegetable Casserole Recipe

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 house—when we had this at Thanksgiving it was a big hit.—Roy and Jerretta Logan, Ferguson, Missouri

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Corn Vegetable Casserole Recipe

Prep: 10 min. Bake: 35 min.

Yield: 12 Servings

10 35 45

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

Combine corn, broccoli, carrots and onions; place in a greased 13-in. x 9-in. 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° for 35-40 minutes or until bubbly and heated through. Yield: 12 servings.

Originally published as Corn Vegetable Casserole in Bountiful Harvest Cookbook , p37