1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup
1/2 cup milk
2 eggs
1 (16 ounce) can whole kernel corn, drained
1 (8 ounce) package corn muffin mix
1/4 cup grated Parmesan cheese
1 (2.8 ounce) can French fried onions
Instructions
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.
Bake at 350 degrees F for 30 minutes or until the
mixture is hot.
Top with the remaining onions. Bake for 5 minutes or
until the onions are golden brown.
Serving
Suggestions
Great side dish with pork or chicken
Originally Submitted
12/18/2012
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