1 can (15.25 oz) Del Monte® Golden Sweet whole kernel corn, drained
1 can (10½ oz.) Campbell’s Condensed Cream of Celery Soup
2 cups water
2 tbsp. butter
1 bag (14 oz.) Pepperidge Farm® Cornbread Stuffing
1½ cups French’s® Crispy Jalapeños
SET the oven to 350°F. Spray a 13” x 9” x 2” baking dish with vegetable cooking spray.
COOK the sausage in a 12” skillet over medium-high heat for 2 min., stirring occasionally. Add the onions and cook for 5 min., stirring occasionally. Stir the corn, soup, water and butter in the skillet and heat to a boil. REMOVE the skillet from the heat.
STIR the stuffing and 1 cup crispy jalapenos in a large bowl. Stir in the sausage. Spoon the stuffing mixture into the baking dish. Sprinkle with remaining crispy jalapeños.
BAKE for 35 min. or until hot. Sprinkle with the remaining crispy jalapeños.
BAKE for 5 min. or until the crispy jalapeños are golden brown.