Campbell's Kitchen Baked Corn Casserole

Campbell's Kitchen Baked Corn Casserole
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  • 1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
  • ½ cup milk
  • 2 eggs
  • 1 (16 ounce) can whole kernel corn, drained
  • 1 (8 ounce) package corn muffin mix
  • ¼ 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 f...

View full recipe at SpringPad


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