Cheese Scalloped Baby Carrots-N-Corn Casserole Recipe

Name: Cheese Scalloped Baby Carrots-N-Corn Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 1/2 cup finely chopped onion; 2 (8 ounce) garden spread cream cheese; 8 ounces extra-sharp cheddar cheese, grated; 2 cups finely crushed butter flavored crackers; 8 tablespoons melted butter; 2 tablespoons fresh parsley, chopped or 1 tablespoon dried parsley

Servings: persons

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
1/2 cup finely chopped onion
2 (8 ounce) garden spread cream cheese
8 ounces extra-sharp cheddar cheese, grated
2 cups finely crushed butter flavored crackers
8 tablespoons melted butter
2 tablespoons fresh parsley, chopped or 1 tablespoon dried parsley

1
Boil carrots til just tender, drain, add corn, set aside.
2
In large bowl combine well the rest of ingredients except the crackers, butter and parsley.
3
Add carrots and corn to cream mixture. *Folding in gently so as not to turn the carrots into mush!
4
Pour into ungreased or greased, either way, glass 13x9 baking dish.
5
Smooth top flat and even.
6
In small microwave-safe bowl, melt butter.
7
Stir in cracker crumbs and parsley.
8
Sprinkle over casserole evenly.
9
Bake in 350u00b0 oven for about 40-45 minutes or til bubbly!
10
ENJOY!

1870

kcal

Calories

161

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Cheese Scalloped Baby Carrots-N-Corn Casserole falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cheese Scalloped Baby Carrots-N-Corn Casserole

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