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Main dishes

Creamed Corn Casserole

Creamed Corn Casserole recipe
Recipe and Photo by: Better Homes and Gardens
Corn and sweet peppers make this casserole the definition of cozy comfort. The secret to the creaminess? Cream cheese!
time
prep:
15 min
total:
1 hr 5 min
servings
total:
Makes 12 servings

What You Need

 Nonstick cooking spray
2
 16-ounce packages frozen whole kernel corn
2
cups  chopped red and/or green sweet pepper
1
cup  chopped onion (1 large)
1
 tablespoon butter or margarine
1/4
 teaspoon black pepper
1
 10.75-ounce can condensed cream of celery soup
1
 8-ounce tub cream cheese spread with chive and onion or cream cheese spread with garden vegetables
1/4
cup  milk

Make It

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.

4. Makes 12 servings

5. Slow cooker directions: Do not thaw corn and omit butter. In a 3 1/2- or 4-quart slow cooker combine frozen corn, sweet peppers, onion, and black pepper. In a medium bowl whisk together celery soup, cream cheese, and milk. Pour over mixture in cooker. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Stir before serving.

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