2 cans (11oz each) Mexican style whole kernel corn, drained
1 can (10-3/4 oz) condensed cream of potato soup
1/2 c. milk
1/2 c. thinly sliced celery
1-1/3 c. French Fried onions, divided
1/2 c. (2-oz) shredded Cheddar cheese
2 tbsp. bacon bits

Preheat oven to 375°F. Combine corn, soup, milk, celery, 2/3 cup French fried onions, cheese and bacon bits in large bowl. Spoon mixture into 2-quart square baking dish. Cover; bake 30 minutes or until hot and bubbly. Stir; sprinkle with remaining 2/3 cup French fried onions.

Bake, uncovered, 3 minutes or until fried onions are golden. Makes 4 to 6 servings.