Campbell's Kitchen Baked Corn Casserole

Campbell's Kitchen Baked Corn Casserole

25

"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

45 m servings 402 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 402 kcal
  • 20%
  • Fat:
  • 18.3 g
  • 28%
  • Carbs:
  • 51.3g
  • 17%
  • Protein:
  • 9.9 g
  • 20%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 1196 mg
  • 48%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

25
  1. 39 Ratings

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Most helpful positive review

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

Most helpful critical review

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 t...

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

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, n...

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 ke...

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...

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 t...

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!!

We really enjoyed this casserole. I used light soup and egg whites instead of whole egg. We also left off the fried onions because we don't care for them. The result was a lighter version with a...