Baked Corn Casserole

By VerneJ

Ingredients

• 1 can (10 3/4 oz) Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
• 1/2 cup milk
• 2 eggs
• 1 can (about 16 oz) whole kernel corn drained
• 1 pkg (about 8 oz) corn muffin mix
• 1/4 cup grated Parmesan cheese
• 1 can (2.8 oz) French fried onion (about 1 1/3 cups)

Preparation

Step 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.

Step 2

Bake at 350°F for 30 minutes or until the mixture is hot.

Step 3

Top with the remaining onions. Bake for 5 minutes or until the onions are golden brown.