Creamed Corn Casserole

Corn and sweet peppers are the stars of this homey casserole that includes cream cheese.



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Servings: 12
Serving size: 1/2  cup
Prep Time: 15 mins
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Ingredients
  •  
    Nonstick cooking spray
  • 2  16  ounce package 
    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 3/4 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
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.
4.
Makes 12 servings.
Variation
  • 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.
Nutrition information
Per Serving: cal. (kcal) 176, Fat, total (g) 9, chol. (mg) 22, sat. fat (g) 5, carb. (g) 22, Monosaturated fat (g) 1, Polyunsaturated fat (g) 0, fiber (g) 3, sugar (g) 5, pro. (g) 4, vit. A (IU) 583.08, vit. C (mg) 22.44, Thiamin (mg) 0.09, Riboflavin (mg) 0.12, Niacin (mg) 1.38, Pyridoxine (Vit. B6) (mg) 0.2, Folate (g) 32.26, Cobalamin (Vit. B12) (g) 0, sodium (mg) 280, Potassium (mg) 266, calcium (mg) 40.39, iron (mg) 0.54, Starch () 1.5, Fat () 1.5, Percent Daily Values are based on a 2,000 calorie diet
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