Cooking Directions

• 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.  

Ingredients

• 4 ounces chorizo sausage, diced
• 1.5 cups minced onion
• 1 can (15.25 ounces) Del Monte® Golden Sweet whole kernel corn, drained
• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup
• 2 cups water
• 2 tablespoons butter
• 1 bag (14 ounces) Pepperidge Farm® Cornbread Stuffing
• 1.5 cups French's® Crispy Jalapeños