Campbell's Kitchen Baked Corn Casserole

Campbell's Kitchen Baked Corn Casserole

23 Reviews 3 Pics
  • Prep

    10 m
  • Cook

    35 m
  • Ready In

    45 m
Recipe by  Campbell's Kitchen

“Reminiscent of cornbread, this enticing casserole adds the favorite flavor upgrade of corn in another form to any daily dinner. ”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. Beat the soup, milk and eggs in a medium bowl with a fork or whisk. Stir in the corn, corn muffin mix, cheese, and 2/3 cup onions. Pour the soup mixture into a 1 1/2-quart casserole.
  2. Bake at 350 degrees F for 30 minutes or until the mixture is hot.
  3. Top with the remaining onions. Bake for 5 minutes or until the onions are golden brown.

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Reviews (23)

Rate This Recipe
TKFraz
18

TKFraz

I added butter...and then it was FABULOUS!

Patty Cakes
17

Patty Cakes

I needed a good, quick side dish for dinner and I found it in the dish! I didn't have any parm cheese so I used fresh Mexican cheese. Terrific flavor:) Crunchy outside, creamy inside. I will keep this one handy. Thanks so much!

lutzflcat
14

lutzflcat

I cooked this in six small ramekins which resulted in a really nice presentation. I think chopped red bell pepper would make it even more eye appealing. This casserole has very nice texture, not too dry and not too moist. I followed the recipe to the letter, and I agree with other reviewers that the flavor needs to be kicked up a notch. Something as simple as freshly-chopped onions (I couldn't taste the FF onions) would help tremendously. Chopped canned chiles or if you want it spicier, chopped jalapeno would be good additions, too. Sooooooo easy to make, and with a little imagination, this easily could be a 5-star recipe. A modified version of this side dish will be made again in this house, as I think it has excellent potential.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 402 cal
  • 20%
  • Fat
  • 18.3 g
  • 28%
  • Carbs
  • 51.3 g
  • 17%
  • Protein
  • 9.9 g
  • 20%
  • Cholesterol
  • 80 mg
  • 27%
  • Sodium
  • 1196 mg
  • 48%

Based on a 2,000 calorie diet

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