Baked Corn Casserole
Who doesn’t love cornbread?! This baked corn casserole is a cross between a spoonbread and a stuffing, with a flavor like cornbread and a moist, spoonable texture. It’s a great compliment to the holiday table, but simple enough to serve as a side dish any night of the week. It’s quick and easy to put together too, but can also be made ahead to save time. See recipe tips to learn how.
Ingredients
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
0.5 cup reduced fat (2%) milk
2 egg
1 can (about 16 ounces) whole kernel corn, drained
1 package (8 ounces) corn muffin mix
0.25 cup Parmesan cheese
1 can (2.8 ounces) French fried onions (about 1 1/3 cups)
0.5 cup reduced fat (2%) milk
2 egg
1 can (about 16 ounces) whole kernel corn, drained
1 package (8 ounces) corn muffin mix
0.25 cup Parmesan cheese
1 can (2.8 ounces) French fried onions (about 1 1/3 cups)
Instructions
Heat the oven to 350°F. 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 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.
Bake 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.
Baked Corn Casserole
Who doesn’t love cornbread?! This baked corn casserole is a cross between a spoonbread and a stuffing, with a flavor like cornbread and a moist, spoonable texture. It’s a great comp...
Directions
Print
Heat the oven to 350°F. 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 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.
Ingredients
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup0.5 cup reduced fat (2%) milk2 egg1 can (about 16 ounces) whole kernel corn, drained1 package (8 ounces) corn muffin mix0.25 cup Parmesan cheese1 can (2.8 ounces) French fried onions (about 1 1/3 cups)
Broccoli Cheese Skillet Potatoes
This skillet side dish features thinly sli...
Lemon Thyme Cream Puffs
Yes, they're sophisticated, but surprising...
Lighter Green Bean Casserole
Shh...no one will know the difference. E...
Chicken Dijon
Tired of the same old chicken dish? Try th...