2 1/4 pounds carrots, cut into 1 inch pieces
3 cloves garlic, chopped
1 onion, chopped
1 sweet potato, peeled and cubed
1 (10 ounce) can condensed cream of mushroom soup
4 cups grated Parmesan cheese
1 cup frozen corn kernels
salt to taste
water to cover
2 cups bread cubes
1 tablespoon vegetable oil
1/2 cup dry white wine
1 cup water
Preheat oven to 350 degrees F (175 degrees C).
In a 9x13 inch baking dish, combine carrots, garlic, onion and sweet potato with soup.
Heat oil in a large skillet over medium heat. Saute onion and sweet potatoes until tender; then add cream of mushroom soup and cook until heated through. Pour into baking dish. Stir in corn, salt and water. Bake 30 minutes, or until heated through and set.
Meanwhile, whisk together bread cubes and wine. While soup is baking, combine water with corn, salt, crumbled cheese and wine, and pour over soup and potatoes. Swiss cut carbon will set in the water.
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