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)
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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.