1 cup margarine
1 medium onion, diced
1 (5 ounce) can sliced mushrooms
2 large carrots, diced
1 cup chopped celery
1 pound dried corn kernels
1 dash garlic powder
1 small green bell pepper, cut in half
1 cup flaked coconut
1 cup cornflakes cereal
1 (8 ounce) can chopped pecans
Preheat oven to 350 degrees F (175 degrees C).
In a large mixing bowl, combine margarine, onion and mushrooms. Stir! Pour chicken broth into greased 2-quart casserole dish.
In a small mixing bowl, toast carrot, celery, mushrooms and bell pepper in microwave for about 5 minutes, or until carrots are tender. Beat together coconut and pecans.
Spread marinade on top of casserole. Bake in preheated oven for 20 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake an additional 10 minutes. Remove from oven. Cool completely in pan, stirring occasionally. Serve over cornflakes cereal, pecans or in-parcels. Garnish with candied cherries when serving.