Ingredients for Cheese Scalloped Baby Carrots N Corn Casserole
- Baby Carrots
- Cream Of Chicken Soup
- Cheddar Cheese Soup
- White Corn
- Onion
- Cream Cheese
- Extra Sharp Cheddar Cheese
- Butter Flavored Crackers
- 4 tablespoons butter
- Fresh Parsley
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How to Make Cheese Scalloped Baby Carrots N Corn Casserole
- Preheat oven to 350°F (175°C).
- Wash and trim 1 pound of baby carrots. Boil in salted water until tender-crisp (about 5-7 minutes). Drain well and set aside.
- In a large bowl, combine 1 (15 ounce) can whole kernel corn, drained; 1 (10.75 ounce) can condensed cream of mushroom soup; 1 cup milk; 1 cup shredded cheddar cheese; 1/2 teaspoon salt; 1/4 teaspoon black pepper.
- Gently stir in the cooked carrots.
- Pour the mixture into a greased 13x9 inch baking dish.
- In a small bowl, melt 4 tablespoons butter in the microwave. Stir in 1 cup crushed saltine crackers and 2 tablespoons chopped fresh parsley.
- Sprinkle the cracker topping evenly over the casserole.
- Bake for 40-45 minutes, or until bubbly and golden brown.
- Let cool slightly before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
49 g
Sugar
34g
Fat
144g
Carbs
11g
