Reminiscent of cornbread, this enticing casserole adds the favorite flavor upgrade of corn in another form to any daily dinner.
1 can (10 3 / 4 ounces) condensed Campbell's ® Cream of chicken soup (Regular or 98% fat)
1 / 2 cup milk
2 eggs
1 can (about 16 ounces) whole kernel corn, drained
1 conf. (About 8 ounces) corn muffin mix
1 / 4 cup grated Parmesan cheese
1 box (2.8 ounces) French fried onions (about 1 1 / 3 cups)
Directions
1. Whisk soup, milk and eggs in a medium bowl with fork or whisk. Stir in corn, corn muffin mix, cheese and 2 / 3 cup onions. Pour the soup mixture in 1 1/2-quart saucepan.
2. Bake at 350 degrees F. for 30 minutes or until mixture is hot.
3. Top remaining onions. Cook 5 minutes or until the onions are golden.
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