Cheese Scalloped Baby Carrots-n-corn Casserole

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 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 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

Recipe

• 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 350º oven for about 40-45 minutes or til bubbly!
• 10 enjoy!