1 can (about 16 ounces) whole kernel corn, drained
1 package (8 ounces) corn muffin mix
1/4 cup Parmesan cheese
1 cup French fried onions (amount divided in recipe steps below)
Directions
Heat the oven to 350°F. Beat the soup, milk and eggs in a medium bowl with a fork or whisk. Stir in the corn, corn muffin mix, cheese, and 1/2 cup onions. Pour the soup mixture into a 9-inch cast iron skillet or 1 1/2-quart casserole.
Bake for 30 minutes or until the mixture is hot.
Top with the remaining 1/2 cup onions. Bake for 5 minutes or until the onions are golden brown.
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