Campbell’s Kitchen Baked Corn Casserole
(from scottsmom’s recipe box)
http://allrecipes.com/Recipe/Campbells-Kitchen-Baked-Corn-Casserole/Detail.aspx?ms=1&prop25=100970012&prop26=DailyDish&prop27=2012-12-17&prop28=RecipeOption&prop29=FullRecipe&me=1
Source: online
Prep time: 10 minutes
Cook time: 35 minutes
Serves 6 people
Categories: side dishs
Ingredients
- 1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
- 1 (8 ounce) package corn muffin mix
- 1/4 cup grated Parmesan cheese
- 1/2 cup milk
- 1 (2.8 ounce) can French fried onions
- 2 eggs
- 1 (16 ounce) can whole kernel corn, drained
Directions
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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.
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Bake at 350 degrees F for 30 minutes or until the mixture is hot.
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Top with the remaining onions. Bake for 5 minutes or until the onions are golden brown.