1 can (12 oz) HEB whole kernel corn, drained
1 can (14 1/2 oz) Veri-green French style green beans, drained
1 can (10 oz) condensed cream of mushroom soup
1 tbsp. seasoned bread crumbs
1 tbsp. grated parmesan cheese
1/8 teaspoon crushed red pepper
Heat oven to 400 degrees. Spray a 2-quart baking dish with non-stick cooking spray.
Pour corn and green beans into prepared baking dish; stir to combine. Add 1/4 cup water and condensed soup; stir to combine. Sprinkle with breadcrumbs and Parmesan cheese.
Cover loosely with foil and bake for 10 minutes. Remove aluminum foil and bake an additional 10-15 minutes or until bubbly and crumbs are golden.
No Nutritional Information Available