Title: Corn Vegetable Casserole
Categories: Vegetable Casserole Side dish
Yield: 12 Servings
| 3 1/2 | c | Fresh corn |
| 2 | c | Chopped broccoli, parboiled |
| 2 | c | Sliced carrots (1/2"), parboiled |
| 1 1/2 | c | Pearl onions |
| 10 3/4 | oz | Can condensed cream of corn soup |
| 1/2 | c | Milk |
| 1 | tb | Worcestershire sauce |
| 1 1/2 | c | Shredded cheddar cheese, divided |
Combine corn, broccoli, carrots and onions. Place in a greased 13"x9"x2"
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 350øF for 35 to 40 minutes or until bubbly and heated through.