| |
Sides | |
| 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 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 | |
| 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. 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. Creamed Corn Casserole | |
Unrated | |
Sort