Creamed Corn Casserole

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READY IN: 1hr 5mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
  • nonstick cooking spray
  • 2
    (16 ounce) packages frozen whole kernel corn
  • 2
    cups chopped sweet red peppers or 2 cups green sweet peppers
  • 1
    cup chopped onion (1 large)
  • 1
    tablespoon butter or 1 tablespoon margarine
  • 14
    teaspoon black pepper
  • 1
    (10 3/4 ounce) can condensed cream of celery soup
  • 1
    (8 ounce) container cream cheese spread with chive and onions or (8 ounce) container cream cheese spread with garden vegetables
  • 14
    cup milk
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DIRECTIONS

  • Lightly coat a 2-quart casserole with cooking spray; set aside. Place corn in a colander and thaw by running under cool water; drain. Set aside.
  • In a large saucepan cook sweet pepper and onion in 1 tablespoon hot butter until tender. Stir in corn and black pepper. In a medium bowl whisk together soup, cream cheese spread, and milk. Stir soup mixture into corn mixture. Transfer to prepared casserole.
  • Bake, covered, in a 375 degree F oven for 50 to 55 minutes or until heated through, stirring once.
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