SOUTHWESTERN CORN & PEPPER CASSEROLE

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SOUTHWESTERN CORN & PEPPER CASSEROLE
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Servings: 6 servings

Prep Time: 10

Cook Time: 25

INGREDIENTS:

2 cups frozen peppers and onions for stir-fry

1 (10 oz.) pkg. frozen whole kernel corn

1 (10 3/4 oz.) can CAMPBELL'S® Southwestern Pepper Jack Soup or Cheddar Cheese Soup

1/2 cup milk

1/2 tsp. FRANK'S® REDHOT® Original Cayenne Pepper Sauce (opt.)

2/3 cup shredded Mexican blend cheese

1 1/3 cups (2.8 oz.) FRENCH'S® Cheddar or Original French Fried Onions

DIRECTIONS:

COMBINE peppers and onions, and corn in a 1 1/2 qt. microwave-safe casserole. Cover. Microwave on High for 8 min., stirring once halfway through cooking. Drain well.

STIR in soup, milk, Frank's RedHot Sauce, 1/3 cup cheese and 2/3 cup French Fried Onions. Sprinkle with remaining cheese and onions.

BAKE at 350°F for 25 min. or until hot.

TIPS:

Tips: Stir in 2 cups shredded cooked chicken for a main dish meal.

For an elegant presentation, spoon vegetable mixture into individual ramekins. Bake about 20 min. until heated through.

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