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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 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


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 degree F oven for 50 to 55 minutes or until heated through, stirring once. Makes 12 servings.

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.