Ingredients
1/4
cup butter or margarine
1/2
cup chopped onion (1 medium)
1
green bell pepper, chopped
1
can (14.75 oz) cream style sweet corn
1/2
cup Progresso™ Italian style bread crumbs
2
eggs, beaten
3/4
cup Pillsbury™ Cheddar sun-dried tomato baguette chips (from 7-oz bag), crushed
Preparation
Heat oven to 375°F. Grease or spray 1-quart casserole.
In 2-quart saucepan, melt butter over medium heat. Add onion and bell pepper; cook 3 to 4 minutes, stirring occasionally, until crisp-tender. Stir in corn, bread crumbs and eggs. Pour into casserole.
Bake 30 minutes. Top with crushed baguette chips; bake about 10 minutes longer or until knife inserted in center comes out clean and chips are golden brown.
