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

Source: Midwest Living

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Recipe Summary

prep:
15 mins
bake:
50 mins at 375°
Servings:
12
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Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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

176 calories; total fat 9g; saturated fat 5g; polyunsaturated fatg; monounsaturated fat 1g; cholesterol 22mg; sodium 280mg; potassium 266mg; carbohydrates 22g; fiber 3g; sugar 5g; protein 4g; vitamin a 583IU; vitamin c 22mg; thiaminmg; riboflavinmg; niacin equivalents 1mg; vitamin b6mg; folate 32mcg; vitamin b12mcg; calcium 40mg; iron 1mg.

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