Chef Rose
Ingredients
Instructions
|
1 can Campbell's Condensed Cream of Chicken Soup |
|
1/2 c Milk |
|
2 Eggs |
|
1 can (16 oz) Whole Kernel Corn, drained |
|
1 pkg Jiffy Corn Muffin Mix |
| 1/4 c Grated Parmesan Cheese |
| 1 can (2.8 oz) French Fried Onions, about 1-1/3 c |
Preheat oven to 350 degrees. Beat soup, milk, and eggs in a medium bowl with a fork or whisk. Stir in corn, corn muffin mix, cheese, and 2/3 of onions. Pour mixture into a 1-1/2 qt casserole dish. Bake 30 min or until mixture is hot. Top with remaining onions. Bake for 5 min or until onions are golden brown.