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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Creamy chicken soup, sweet corn, parmesan cheese and chives make this savory, creamy corn pudding a winner on any table. Ingredients:
butter |
1 (10.75 ounce) can campbell's® condensed cream of chicken soup (regular or 98% fat free) |
1/2 cup milk |
2 eggs |
1 (16 ounce) can whole kernel corn, drained |
1/2 cup yellow cornmeal |
1/4 cup grated parmesan cheese |
1 tablespoon chopped fresh chives |
Directions:
1. Heat the oven to 350 degrees F. Grease a 1 1/2-quart casserole with butter.
2. Beat the soup, milk and eggs with a whisk or fork in a medium bowl. Stir in the corn, cornmeal, cheese and chives. Pour the soup mixture into the prepared casserole.
3. Bake for 35 minutes or until puffed and golden brown.
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