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Southwestern Corn & Pepper Casserole Southwestern Corn & Pepper Casserole Makes: 6.00 servings 2 cups frozen peppers and onions for stir-fry 1 (10 ounce) package frozen whole kernel corn 1 (10 3/4 ounce) can Campbell's® Condensed Southwestern Pepper Jack 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 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.
24 200

Southwestern Corn & Pepper Casserole

Makes: 6 servings
Prep Time: 10 min
Cook Time: 25 min
User Rating:

Ingredients

  • 2 cups frozen peppers and onions for stir-fry
  • 1 (10 ounce) package frozen whole kernel corn
  • 1 (10 3/4 ounce) can Campbell's® Condensed Southwestern Pepper Jack Soup [ 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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Southwestern Corn & Pepper Casserole

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Nutrition Facts
Serving Size: ??? Makes:
Amount Per Serving % DV*
* Percent Daily Values (DV) are based on 2,000 calorie diet.
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