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Cheese Baby Carrots-N-Corn Casserole




Source of Recipe


Internet


List of 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 or frozen
1/2 cup finely chopped onions
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
1 Tbsp dried parsley


Recipe



Boil carrots until 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 350 oven for about 40-45 minutes or until bubbly. Makes 8 servings.