- 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
Bake at 350°F. for 30 min. or until hot.
Top with remaining onions. Bake for 5 min. more.
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