Creamed Corn Casserole

Submitted by Pinay0618

"I love the cream cheese spread in this recipe. From Better Homes and Gardens."

 

• Ready In: 1hr 5mins
• Ingredients: 9
• Serves: 12

ingredients

• 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
• 1⁄4 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
• 1⁄4 cup milk

directions

1. 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.
2. 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.
3. Bake, covered, in a 375 degree F oven for 50 to 55 minutes or until heated through, stirring once.