Rose & Joe's

Chef Rose

Chef Joe
Recipe Wednesday
September 12, 2012

Baked Corn Casserole




1 can Campbell's Condensed Cream of Chicken Soup

1/2 c Milk

2 Eggs

1 can (16 oz) Whole Kernel Corn, drained

1 pkg Jiffy Corn Muffin Mix

1/4 c Grated Parmesan Cheese
1 can (2.8 oz) French Fried Onions, about 1-1/3 c

Preheat oven to 350 degrees. Beat soup, milk, and eggs in a medium bowl with a fork or whisk. Stir in corn, corn muffin mix, cheese, and 2/3 of onions. Pour mixture into a 1-1/2 qt casserole dish. Bake 30 min or until mixture is hot. Top with remaining onions. Bake for 5 min or until onions are golden brown.