Creamed Corn Casserole
Corn and sweet peppers are the stars of this homey casserole that includes cream cheese.
Source: Midwest Living
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.
176 calories; fat 9g; cholesterol 22mg; saturated fat 5g; carbohydrates 22g; mono fat 1g; insoluble fiber 3g; sugars 5g; protein 4g; vitamin a 583.1IU; vitamin c 22.4mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1.4mg; vitamin b6 0.2mg; folate 32.3mcg; sodium 280mg; potassium 266mg; calcium 40.4mg; iron 0.5mg.