Baked Corn Casserole

Servings: 6

Prep Time: 10 min
Cook Time: 35 min

10.75 ounces condensed cream of chicken soup

1/2 cup milk

2 eggs

16 ounces canned, whole kernal corn, drained

8 ounces corn bread muffin mix

1/4 cup grated Parmesan cheese

2.8 ounces french fried onions

Yield: 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. 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.