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 Soup
1 cup Pace® Picante Sauce
1 package (16 ounces) frozen whole kernel corn, thawed
3 ounces coarsely crushed tortilla chips(about 1 cup)
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