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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
total:
1 hr 5 mins
Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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; 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.
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