Campbell's Kitchen Baked Corn Casserole Recipe - Allrecipes.com
Campbell's Kitchen Baked Corn Casserole Recipe
  • READY IN 45 mins

Campbell's Kitchen Baked Corn Casserole

Recipe by  

"Reminiscent of cornbread, this enticing casserole adds the favorite flavor upgrade of corn in another form to any daily dinner. "

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings

Directions

  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.
  2. Bake at 350 degrees F for 30 minutes or until the mixture is hot.
  3. Top with the remaining onions. Bake for 5 minutes or until the onions are golden brown.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 35 mins
  • READY IN 45 mins
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Reviews More Reviews

Most Helpful Positive Review
Dec 28, 2009

I added butter...and then it was FABULOUS!

 
Most Helpful Critical Review
Mar 24, 2010

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.

 
Dec 13, 2010

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!

 
Nov 21, 2011

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.

 
Apr 27, 2011

As other stated, a little bland. I'm thinking chopped green chilies would be good added. I used cheddar French fried onions.

 
Dec 13, 2010

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!

 
Jan 28, 2011

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.

 
Feb 22, 2010

This was delicious! My whole family loved this and I will be making this again!!

 

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Nutrition

  • Calories
  • 402 kcal
  • 20%
  • Carbohydrates
  • 51.3 g
  • 17%
  • Cholesterol
  • 80 mg
  • 27%
  • Fat
  • 18.3 g
  • 28%
  • Fiber
  • 4.7 g
  • 19%
  • Protein
  • 9.9 g
  • 20%
  • Sodium
  • 1196 mg
  • 48%

* Percent Daily Values are based on a 2,000 calorie diet.

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