Baked Corn Casserole

Name: Baked Corn Casserole
Yield: Serves 6 (about 1 cup each)
Ingredients: 1 can (10 3/ 4 ounces) Campbell’s® 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 1 1/3 cups)

December 14, 2012

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) Campbell’s® 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 1 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 1 1/2-quart casserole.
Step 2
Bake at 350°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.

Fast & Fabulous Favorites

TagsCasserole American Corn Vegetable Parmesan Cheese Dairy Side Dinner Nut Free Gluten Free Easy 30 Minutes or Less Weeknight Meals Oven Bake Epicurious

Recipe notes

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