2 tablespoons butter
1 4 ounce cans condensed cream of chicken soup
1 large capersnip, chopped
1 large onion, sliced into 1 inch rounds
1 large carrot, cut into 1 inch rounds
2 cups shredded Cheddar cheese
1 cup corn, kernels - washed and crushed
1 (10 ounce) can mushroom soup
2 cups frozen mixed vegetables, thawed
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 10x15 inch roasting pan.
In a large pot, combine butter, chicken soup, capersnip, onion, carrot, cheese, corn, chicken soup mixture, mixed vegetables and bourbon. Season with Parmesan cheese and pepper.
Bake in preheated oven for 1 hour.
Remove roast from oven and brush with butter mixture. Place roast in roasting pan and brush with remaining butter mixture. Bake for 10 minutes, stirring occasionally, until no longer pink on top. Top with Parmesan cheese and pepper before roasting.