Baked Corn Casserole

Baked Corn Casserole

90 reviews

Prep: 10 minutes | Total: 45 minutes

  • 1 (10.75-oz.) can Campbell's® Condensed Cream of Chicken Soup (regular or 98 percent fat-free)
  • 1/2 cup milk
  • 2 eggs
  • 1 can (about 16 oz.) whole-kernel corn, drained
  • 1 pkg. (about 8 oz.) corn muffin mix
  • 1/4 cup grated Parmesan cheese
  • 1 (2.8-oz.) can French fried onions (about 1-1/3 cups)
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°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. 

Makes 6 servings (about 1 cup each).


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3 stars - based on 90 reviews