Sunday, November 16, 2008

PostHeaderIcon Side Dish Sunday: Baked Corn Casserole

  • 1 can Cream of Chicken Soup
  • 1/2 cup milk
  • 2 eggs
  • 1 can (16 oz.) whole kernel corn, drained
  • 1 pkg. (8 1/2 oz.) corn muffin mix
  • 1/4 cup grated Parmesan cheese
  • 1 1/3 cups French fried onions
Stir soup, milk and eggs. Add corn, corn muffin mix, cheese, and 2/3 cup onions. Pour soup mixture into 1 1/2-qt. casserole.

Bake at 350°F. for 30 min. or until hot.

Top with remaining onions. Bake for 5 min. more.

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