Thursday, October 27, 2011

Creamed Corn Casserole

  • 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 Tablespoon butter 
  • 1/4 teaspoon black pepper
  • 1 10 3/4ounce can condensed cream of celery soup
  • 1 8 ounce tub cream cheese spread with chives and onion 
  • 1/4 Cup milk
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.

Makes 12 Servings

1 comment:

  1. I was just looking for a good recipe for corn casserole! I made one a couple weeks ago that didn't turn out, but your version looks like a winner. Can't wait to try it! ;)