1 1/2 cups grated carrots
1 1/2 cups butter, melted
1 pint shredded Swiss cheese
1/2 cup diced onion
1 (16 ounce) can baked beans
1 (10.75 ounce) can condensed tomato soup
1 cup nearly cooked ham
1 (10 ounce) can baked beans
1 (10 ounce) package frozen mixed vegetables, thawed
1/2 cup chopped celery
1/4 cup chopped ham
1/4 cup cooked bacon
1 (8 ounce) can cream cheese
1/2 cup milk
2 (15 ounce) cans cream cheese, flavored
1 teaspoon dried sage
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch pan.
Stir all of the carrots, butter, cheese, onion and beans into a large bowl. Mix in tomato soup, ham, beans, mixed vegetables, celery and ham. Stir until well coated. Pour mixture over the carrot mixture, stirring well after each addition.
Cut the cake loops in half to make 8 layers. Heat a large skillet over low heat and place a layer of vegetable mixture over the bottom of the lined pan. Place casserole in this layer, one edge up. Repeat with remaining vegetables.
Bake in preheated oven for 40 minutes, or until carrots are tender. In a small bowl, mix cooked corn and cheese. Place a layer of skillet over the bottom of the casserole and layer a layer of corn mixture over the remaining meat. Frost top and tape edges of tin foil.
While still warm, drizzle cream cheese over the casserole. Mix in milk and cream cheese. Spread cream cheese mixture over a layer of cooked corn/rice. Frost top with bacon bits. Place remaining pieces of cheese on top of green casserole.
Bake for 20 to 25 minutes in the preheated oven, until casserole is golden brown. Serve warm.