Monday, November 12, 2012

Campbell's Kitchen Baked Corn Casserole Recipes

1 (10.75 ounce) can Campbell's®
Condensed Cream of Chicken Soup
(Regular or 98% Fat Free)
1/2 cup milk
2 eggs
1 (16 ounce) can whole kernel corn,
1 (8 ounce) package corn muffin mix
1/4 cup grated Parmesan cheese
1 (2.8 ounce) can French fried onions
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.
2. Bake at 350 degrees F for 30 minutes or until the mixture is hot.
3. Top with the remaining onions. Bake for 5 minutes or until the onions are golden brown.