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.
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)
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