6 corn tortillas, torn into 1 inch strips
2 onions, chopped
2 leaves celery
3 green onions, chopped
1 (8 ounce) can onion soup
2 cups milk
Place tortillas inside microwave-safe glass bowls
In a small saucepan, tear egg yolks into small blobs. in a small pan, peel tomato slices and chop.
In a microwave-safe bowl, microwave carrots and onion rings for 5 minutes; remove from microwave.
In a microwave safe bowl, microwave corn and corn salsa for 8 minutes. Drain excess liquid and whip with hands until well mixed. Set aside.
Heat milk, stirring constantly, in large microwave-safe bowl, microwave half an hour.
In a 12 x 9-inch baking dish, layer tortillas, onions, celery, green onions and soup in microwave, then continue to spread. Top with Roasted Corn and Corn Cakes.
Arrange remaining ingredients in two layers on bottom of baking dish. Coat with remaining chocolate syrup. Drizzle over casserole.
Bake at 450 degrees for 1 hour, or until lightly browned and spaghetti solid. Cool slightly. Serve at room temperature.
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