Mexican Corn Casserole
Classic ingredients bake up in a quick-to-make casserole so easy to serve and savor.
Ingredients
1 can (10 1/2ounces) Campbell’s® Condensed Cheddar Cheese Soup
1 cup Pace® Picante Sauce
1 package (16 ounces) frozen whole kernel corn, thawed
3 ounces coarsely crushed tortilla chips(about 1 cup)
1 cup Pace® Picante Sauce
1 package (16 ounces) frozen whole kernel corn, thawed
3 ounces coarsely crushed tortilla chips(about 1 cup)
Instructions
Spray a 2-quart casserole with vegetable cooking spray. Stir the soup, picante sauce and corn in the casserole. Sprinkle with the tortilla chips.
Bake at 350°F. for 30 minutes or until the mixture is hot and bubbling.
Bake at 350°F. for 30 minutes or until the mixture is hot and bubbling.
Mexican Corn Casserole
Classic ingredients bake up in a quick-to-make casserole so easy to serve and savor.
Directions
Print
Spray a 2-quart casserole with vegetable cooking spray. Stir the soup, picante sauce and corn in the casserole. Sprinkle with the tortilla chips.Bake at 350°F. for 30 minutes or until the mixture is hot and bubbling.
Ingredients
1 can (10 1/2ounces) Campbell’s® Condensed Cheddar Cheese Soup1 cup Pace® Picante Sauce1 package (16 ounces) frozen whole kernel corn, thawed3 ounces coarsely crushed tortilla chips(about 1 cup)
Parmesan Pinwheels
Fresh herbs and Parmesan cheese are rolled...
Creamy Broccoli Potato Soup
Each and every spoonful of this delicious...
Fish Steaks Dijon
Hearty swordfish steaks soak up this live...
Tuna Melts
Your favorite sandwich shop can't do a tun...