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.
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Cooking Directions
- 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 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)