Corn Biscuit Pudding
Ingredients
- 1 can 8, Grands biscuit dough
- 1 can Campbell's Cream of Bacon Soup
- 1 cup sour cream {regular or light}
- 1 cup corn kernels {thawed if frozen}
- 1 cup 4 oz., grated sharp cheddar cheese, divided
Instructions
- Spray or grease and 8" x 8" baking dish. Put soup, sour cream and corn kernels in dish and stir to combine.
- Cut biscuits into 1/4s. Add to dish with 3/4 cup of cheese. Gently toss dough and cheese, using a large spoon with soup mixture and spread into an even layer. Top with remaining cheese. Cover and refrigerate up to 8 hours until baking later if desired.
- Bake at 350 degrees for 25-30 minutes until biscuits are golden and casserole is set in the center.