1 cup thinly sliced carrots
1/4 cup chopped celery
1/4 cup water
1 package (10 ounces) frozen cut broccoli
1 can (16 ounces) cream-style corn
1 1/2 cups (6 ounces) shredded Wisconsin cheddar cheese
3/4 cup French fried onion rings
In a medium saucepan, combine carrots, celery, and water. Bring to boiling; reduce heat. Cover and simmer for 7 minutes. Add broccoli; cover and simmer about 10 minutes more or until vegetables are tender. Drain well. Stir in the corn and cheddar. Pour into a 10x6x2 inch baking dish. Sprinkle the onions rings on top. Bake at 350° F for 20 to 25 minutes or until heated through.
Microwave Directions: In 1 1/2 quart casserole, combine carrots, celery, and 2 tablespoons water. Cover and microwave on high for 3 minutes or until vegetables are crisp-tender. Add broccoli; microwave, covered, for 8 to 10 minutes more or until vegetables are tender, stirring twice. Drain well. Stir in corn and cheese. Cover and microwave on high for 5 minutes or until mixture is heated through and cheese is melted, stirring once. Sprinkle onion rings on top. Microwave, uncovered, for 30 seconds.