Corn Vegetable Casserole

Corn Vegetable Casserole
Corn Vegetable Casserole requires about 45 minutes from start to finish. This recipe serves 12. One serving contains 147 calories, 7g of protein, and 7g of fat. Head to the store and pick up worcestershire sauce, cheddar cheese, condensed cream of celery soup, and a few other things to make it today. It can be enjoyed any time, but it is especially good for Winter. Not a lot of people really liked this hor d'oeuvre. It is a good option if you're following a gluten free diet. If you like this recipe, you might also like recipes such as Corn Muffins With Fresh Corn, Corn, Scallion and Cotija Dumplings in a Coconut Corn Broth, and Beef and Vegetable Penne Casserole.

Instructions

1
Combine corn, broccoli, carrots and onions; place in a greased 13-in. x 9-in. baking dish.
Ingredients you will need
BroccoliBroccoli
CarrotCarrot
OnionOnion
CornCorn
Equipment you will use
Baking PanBaking Pan
2
In a bowl, combine soup, milk, Worcestershire sauce and garlic powder.
Ingredients you will need
Worcestershire SauceWorcestershire Sauce
Garlic PowderGarlic Powder
MilkMilk
SoupSoup
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BowlBowl
3
Add 1 cup cheese.
Ingredients you will need
CheeseCheese
4
Pour over vegetables. Top with remaining cheese.
Ingredients you will need
VegetableVegetable
CheeseCheese
5
Bake at 350° for 35-40 minutes or until bubbly and heated through.
Equipment you will use
OvenOven
DifficultyHard
Ready In45 m.
Servings12
Health Score15
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