Cheese Scalloped Baby Carrots-N-Corn Casserole
- Ready In:
- 1hr
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 1892.72 ml thickly sliced baby carrots
- 297.66 g can cream of chicken soup
- 297.66 g can cheddar cheese soup
- 473.18 ml fresh yellow and white corn, can sub frozen
- 118.29 ml finely chopped onion
- 2 (453.59 g) garden spread cream cheese
- 226.79 g extra-sharp cheddar cheese, grated
- 473.18 ml finely crushed butter flavored crackers
- 118.32 ml melted butter
- 29.58 ml fresh parsley, chopped or 14.79 ml dried parsley
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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RECIPE SUBMITTED BY
Wildflour
Forked River, 0
Hello! Former caterer and restaurant owner taking life slower now and just enjoying photographing my food creations and blogging them! Pop on over to my blog to see over 800 of my recipes at Wildflour's Cottage Kitchen @ wildflourskitchen.com !