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Corn Vegetable Casserole

3 1/2 c Fresh corn
2 c Chopped broccoli, parboiled
2 c Sliced carrots (1/2"), parboiled
1 1/2 c Pearl onions
10 3/4 oz Can condensed cream of corn soup
1/2 c Milk
1 tb Worcestershire sauce
1 1/2 c Shredded cheddar cheese, divided

Combine corn, broccoli, carrots and onions. Place in a greased 13"x9"x2" baking dish. In a bowl, combine soup, milk, Worcestershire sauce and garlic powder. Add 1 cup cheese. Pour over vegetables. Top with remaining cheese. Bake at 350 degrees F for 35 to 40 minutes or until bubbly and heated through.

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