“Reminiscent of cornbread, this enticing casserole adds the favorite flavor upgrade of corn in another form to any daily dinner. ” - by Campbell's Kitchen
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- 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.
- Bake at 350 degrees F for 30 minutes or until the mixture is hot.
- Top with the remaining onions. Bake for 5 minutes or until the onions are golden brown.
Nutrition
Amount Per Serving (6 total)
- Calories
- 402 cal
- 20%
- Fat
- 18.3 g
- 28%
- Carbs
- 51.3 g
- 17%
Based on a 2,000 calorie diet
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Reviews (22)
Rate This Recipe
"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 thi..." See mores one handy. Thanks so much!"
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..." See more 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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