Creamed Corn Casserole | Midwest Living

Creamed Corn Casserole

Creamed Corn Casserole

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  • Makes: 12 servings
  • Prep 15 mins
  • Bake 50 mins

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


  • 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.


  • 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 Facts

(Creamed Corn Casserole)

Servings Per Recipe 12, Riboflavin (mg) 0, chol. (mg) 22, sat. fat (g) 5, vit. C (mg) 22, carb. (g) 22, Fat, total (g) 9, Thiamin (mg) 0, calcium (mg) 40, cal. (kcal) 176, pro. (g) 4, vit. A (IU) 583, iron (mg) 1, sodium (mg) 280, sugar (g) 5, Potassium (mg) 266, Fat () 2, Folate (µg) 32, fiber (g) 3, Niacin (mg) 1, Starch () 2, Pyridoxine (Vit. B6) (mg) 0, Monounsaturated fat (g) 1

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