© The French’s Food Company LLC

Southwestern Corn & Pepper Casserole

Southwestern Corn & Pepper Casserole
Makes 6 servings
Prep Time 10min
Cook Time 25min


2 cups frozen peppers and onions for stir-fry
1 (10 oz.) package frozen whole kernel corn
1 (10 3/4 ounce) can Campbell's® Condensed Southwestern Pepper Jack Soup or Cheddar Cheese Soup
1/2 cup milk
1/2 tsp. FRANK'S RedHot® Original Cayenne Pepper Sauce
2/3 cup shredded Mexican cheese blend
1 1/3 cups (2.8 oz.) FRENCH'S® Crispy Fried Onions White Cheddar or FRENCH'S® Crispy Fried Onions


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 Crispy Fried Onions. Sprinkle with remaining cheese and onions.
BAKE at 350°F for 25 min. or until hot.


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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