Southwestern Corn and Pepper Casserole

Southwestern Corn and Pepper Casserole

Prep Time

10 minutes

Cook Time

25 minutes


Southwestern Corn and Pepper Casserole

Your Mexican fiesta will be complete with French’s Southwestern Corn & Pepper Casserole.

Recipe Courtesy of French’s.

Tip: Stir in 2 cups shredded cooked chicken for a main dish meal.


  • 2 cups frozen peppers and onions for stir-fry
  • 1 (10 oz.) pkg. frozen whole kernel corn
  • 1 (10 3/4 oz.) can Campbell's Southwestern Pepper Jack Soup or Cheddar Cheese Soup
  • 1/2 cup milk
  • 1/2 tsp. Frank's RedHot Original Cayenne Pepper Sauce (opt.)
  • 2/3 cup shredded Mexican blend cheese
  • 1 1/3 cups French's Cheddar French Fried Onions


  • 1 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.
  • 2 STIR in soup, milk, Frank's RedHot Sauce, 1/3 cup cheese and 2/3 cup French Fried Onions. Sprinkle with remaining cheese and onions.
  • 3 BAKE at 350°F for 25 min. or until hot.


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