Cooking Directions

• Heat the oven to 350°F.  Stir the soup, milk, butter, pepper, corn, chiles and 2/3 cup onions in a 1 1/2-quart casserole.
• Bake for 25 minutes or until the corn mixture is hot and bubbling.  Stir the corn mixture.  Sprinkle the remaining onions over the corn mixture.
• Bake for 5 minutes or until the onions are golden brown.

Ingredients

• 1 can (10 1/2ounces) Campbell’s® Condensed Cheddar Cheese Soup
• 0.25 cup milk
• 1 tablespoon butter, melted
• 1 dash ground red pepper
• 1 bag (16 ounces) frozen whole kernel corn, thawed
• 1 can (4.5 ounces) chopped green chiles
• 1 can (2.8 ounces) French fried onions (about 1 1/3 cups)