This delightful creamy corn casserole will truly “spice-up” your dinner entrée! And it’s so simple and easy to make!
1 (10-3/4 oz) can condensed cheddar cheese soup
1 (10-3/4 oz) can condensed cream of mushroom soup
1 (10 oz) can diced tomatoes and green chilies
1 (16 oz) bag frozen whole kernel corn, thawed
1 cup coarsely crushed tortilla chips or 1 cup French-fried onions
1. Spray an 11×7-inch (2 quart) casserole with cooking spray.
2. In a large bowl, combine the soup, diced tomatoes and green chilies and corn. Pour into prepared casserole. Sprinkle crushed tortilla chips over the corn mixture.
3. Bake at 350 degrees F for 30 minutes or until hot and bubbly. Makes 6 servings.