Total Time
45mins
Prep 10 mins
Cook 35 mins

This is a recipe from Campbell's Kitchen and takes the corn casserole up a notch with the addition of cream of chicken soup, some parmesan cheese and french fried onions. As our friend from Florida said "Dang this is good"

Ingredients Nutrition

  • 10 . 75 ounce can cream of chicken soup (Can use regular or 98% fat free)
  • 12 cup milk
  • 2 eggs, beaten
  • 16 ounce can whole kernel corn, drained
  • 8 ounce package corn muffin mix
  • 14 cup parmesan cheese, grated
  • 2 . 8 ounce container French-fried onions

Directions

  1. Preheat oven to 350 degrees.
  2. In a medium bol mix the soup,milk and eggs.
  3. Stir in the corn, corn muffin mix, cheese and 2/3 cup onions.
  4. Pour into a 1 1/2 quart casserole(I spray this with non-stick cooking spray).
  5. Bake for 30 minutes or until the mixture is hot.
  6. Top with the remaining onions.
  7. Bake for 5 minutes our until the onions are golden brown.