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. "
Watch video tips and tricks
1 (10.75 ounce) can
Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 (16 ounce) can
whole kernel corn, drained
1 (8 ounce) package
corn muffin mix
grated Parmesan cheese
1 (2.8 ounce) can
French fried onions
I added butter...and then it was FABULOUS!
This recipe was good but only with modifications. The first time I made this I made as directed and 30 minutes wasn't long enough to fully bake it. It tasted too sweet and mushy too me. I made this again tonight but this time I took out the corn and replaced it with 2 cups of chopped broccoli and also took out the french fried onions. When it was almost done I added 6 tbsp. of french fried onions on top. It came out better than the original recipe but it still wasn't as good as I'd hoped. I would probaly have it again if I'm in a hurry but it's not good enough to add into my regular rotation of recipes. I bet this would taste allot better with more modifications like cheese and such but I'm watching my calories so that's not for me to find out. Overall not a bad recipe.
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.
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!
As other stated, a little bland. I'm thinking chopped green chilies would be good added. I used cheddar French fried onions.
This was MUCH better than other corn casseroles I've made! The only thing I changed was I used an 11 oz can of Niblets instead of whole kernal corn. And make sure you spray the dish with cooking spray. Mine stuck a little, but it was still YUMMY!
Used cream of broccoli soup to make it vegetarian and it was good - had a lot more flavor than I was expecting! Didn't make very good leftovers though so best to eat it same-day.
This was delicious! My whole family loved this and I will be making this again!!
* Percent Daily Values are based on a 2,000 calorie diet.
Campbell's Kitchen Baked Corn Casserole
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 164
Get cute n’ creepy recipes to feed all your little monsters.
It’s everything you need to cook your best. Learn more about Allrecipes Cooking School.
All the game-day eats you need to crush the tailgate competition.
Update the classic holiday dish with bacon, red peppers, or almonds.
Burgers never need to be basic again! Try this great recipe with dipping sauce.
Topping burn on your sweet potato casserole? We’ve got just the fix.