Baked Corn Casserole
Reminiscent of cornbread, this enticing casserole adds the favorite flavor upgrade of corn in another form to any daily dinner.
Recipe information
Yield
Serves 6 (about 1 cup each)
Ingredients
1 can (10 3/ 4 ounces) CampbellāsĀ® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 cup milk
2 eggs
1 can (about 16 ounces) whole kernel corn, drained
1 package (about 8 ounces) corn muffin mix
1/4 cup grated Parmesan cheese
1 can (2.8 ounces) French fried onions (about 1Ā 1/3 cups)
Preparation
Step 1
Beat the soup, milk and eggs in a medium bowl with a fork or whisk. Stir in the corn, corn muffin mix, cheese, and 2/3 cup onions. Pour the soup mixture into a 1Ā 1/2-quart casserole.
Step 2
Bake at 350Ā°F. for 30 minutes or until the mixture is hot.
Step 3
Top with the remaining onions. Bake for 5 minutes or until the onions are golden brown.
