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Creamed corn casserole
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| Recipe.com / Recipes / Vegetable / Cut Corn / Creamed / How to Make Creamed Corn Frozen corn kernels are perfectly fine product (much better than canned!) but fresh corn, when in season, is preferred. Corn is a great source of fiber as well as vitamin B. transcript 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 |
| margarine, alternative | |
| 1/4 teaspoon | black pepper |
| 1 10.75-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 |
step by 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.
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
5 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.
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