Cheese Scalloped Baby Carrots-N-Corn Casserole

Recipe by Wildflour
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READY IN: 1hr
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 8
    cups thickly sliced baby carrots
  • 1
    (10 1/2 ounce) can cream of chicken soup
  • 1
    (10 1/2 ounce) can cheddar cheese soup
  • 2
    cups fresh yellow and white corn, can sub frozen
  • 12
    cup finely chopped onion
  • 2
    (8 ounce) garden spread cream cheese
  • 8
  • 2
    cups finely crushed butter flavored crackers
  • 8
    tablespoons melted butter
  • 2
    tablespoons fresh parsley, chopped or 1 tablespoon dried parsley
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DIRECTIONS

  • Boil carrots til just tender, drain, add corn, set aside.
  • In large bowl combine well the rest of ingredients except the crackers, butter and parsley.
  • Add carrots and corn to cream mixture. *Folding in gently so as not to turn the carrots into mush!
  • Pour into ungreased or greased, either way, glass 13x9 baking dish.
  • Smooth top flat and even.
  • In small microwave-safe bowl, melt butter.
  • Stir in cracker crumbs and parsley.
  • Sprinkle over casserole evenly.
  • Bake in 350º oven for about 40-45 minutes or til bubbly!
  • ENJOY!
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