Southwestern Corn and Pepper Casserole |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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For a main dish, add 2 cups shredded cooked chicken to the casserole. For an elegant presentation, spoon vegetable mixture into individual ramekins. Bake about 20 minutes or until heated through. Ingredients:
2 cups frozen peppers and onions |
1 package (10 ounces) frozen corn |
1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted |
1/2 cup milk |
1/2 teaspoon hot pepper sauce |
2/3 cup shredded mexican cheese blend |
1-1/3 cups (2.8 ounces) french's® original or cheddar french fried onions |
Directions:
1. In a 1-1/2 qt. microwave-safe casserole, combine peppers and onions and corn. Cover and microwave on high for 8 minutes, stirring halfway through cooking. Drain well.
2. Stir in soup, milk, hot sauce, 1/3 cup cheese and 2/3 cup onions. Sprinkle with remaining cheese and onions. Bake, uncovered, at 350° for 25 minutes or until heated through. Yield: 6 servings.
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