Corn Vegetable Casserole

• 3-1/2 cup fresh corn
• 2 cups chopped broccoli, parboiled
• 2 cups carrots, sliced in 1/2-inch pieces, parboiled
• 1-1/2 cup pearl onions
• 1 can (10-3/4 oz.) condensed cream of corn soup
• 1/2 cup milk
• 1 tbsp. Worcestershire sauce
• 1-1/2 cup Shredded cheddar cheese, divided

1. Combine corn, broccoli, carrots and onions.
2. Place in a greased 13x9x2-inch baking dish.
3. In a bowl, combine soup, milk, Worcestershire sauce and garlic powder.
4. Add 1 cup cheese.
5. Pour over vegetables.
6. Top with remaining cheese.
7. Bake at 350F for 35 to 40 minutes or until bubbly and heated through.

fresh corn, broccoli, carrots, pearl onions, condensed cream, milk, worcestershire sauce, cheddar cheese

Taken from www.foodgeeks.com/recipes/6833 (may not work)