Show Subscription Form




Corn Vegetable Casserole Recipe

Publisher Photo
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
TOTAL TIME: Prep: 10 min. Bake: 35 min.
MAKES:12 servings
TOTAL TIME: Prep: 10 min. Bake: 35 min.
MAKES: 12 servings

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.
Originally published as Corn Vegetable Casserole in Bountiful Harvest Cookbook 1994, p37

Reviews for Corn Vegetable Casserole

AVERAGE RATING
   (0)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT