Keyingredient.com uses cookies so that we can provide you with the best user experience and to deliver advertising messages that are tailored to your interests. By continuing to browse the site, you are agreeing to our use of cookies. To manage your cookies on this site, click here. OK
Menu Enter a recipe name, ingredient, keyword...

Creamed Corn Casserole

By

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

Google Ads
Rate this recipe 4.6/5 (21 Votes)

Ingredients

  • Nonstick cooking spray
  • 2 (16-ounce) packages frozen whole kernel corn
  • 2 cups red and/or green sweet pepper, chopped
  • 1 cup onion, chopped (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

Details

Servings 12
Preparation time 15mins
Cooking time 65mins
Adapted from bhg.com

Preparation

Step 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.

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°F oven for 50 to 55 minutes or until heated through, stirring once.

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.

You'll also love

Review this recipe

Gullivers Creamed Corn Kim's Coleslaw