Set the oven to 350°F. Spray a 13x9x2-inch baking dish with vegetable cooking spray.Cook the sausage in a 12-inch skillet over medium-high heat for 2 minutes, stirring occasionally. Add the onions and cook for 5 minutes, stirring occasionally. Stir the corn, soup, water and butter in the skillet and heat to a boil. Remove the skillet from the heat.Stir the stuffing and 1 cup crispy jalapeños in a large bowl. Stir in the sausage. Spoon the stuffing mixture into the baking dish. Sprinkle with the remaining crispy jalapeños.Bake for 35 minutes or until hot.
4 ounces chorizo sausage, diced1.5 cups minced onion1 can (15.25 ounces) Del Monte® Golden Sweet whole kernel corn, drained1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup2 cups water2 tablespoons butter1 bag (14 ounces) Pepperidge Farm® Cornbread Stuffing1.5 cups French's® Crispy Jalapeños
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