Cheese Scalloped Baby Carrots-N-Corn Casserole

• 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 350u0b0 oven for about 40-45 minutes or til bubbly!
10. ENJOY!

baby carrots, cream of chicken soup, cheddar cheese soup, white corn, onion, cream cheese, cheddar cheese, butter, butter, fresh parsley

Taken from www.food.com/recipe/cheese-scalloped-baby-carrots-n-corn-casserole-185248 (may not work)