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Southwestern Corn and Pepper Casserole

Southwestern Corn and Pepper Casserole

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 French's Cheddar French Fried Onions

Prep Time:

10 minutes

Cook Time:

25 minutes

Serves:

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Your Mexican fiesta will be complete with French’s Southwestern Corn & Pepper Casserole.

Recipe Courtesy of French’s.

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

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Preparation

  1. 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.
  2. 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.
  3. BAKE at 350°F for 25 min. or until hot.