Tuesday, December 21, 2010

Creamed Corn Casserole

I found this recipe in my Better Homes and Gardens Cook Book and loved it!  The flavor is wonderful and not as sweet as my usual creamed corn casserole.  Also, the green and red peppers are perfect for Christmas :)
2- 16 oz. packages of frozen whole kernel corn
2 cups chopped red and green sweet pepper
1 cup chopped onion
1 tbsp butter
1/4 tsp black pepper
1 can condensed cream of celery soup
1- 8 oz container of chive and onion cream cheese spread
1/4 cup milk

*Place corn in a colander and run under cool water to thaw.  Drain and set aside.
*Cook peppers and onions in the butter until tender.  Then add the corn and pepper.
*Whisk together the soup, cream cheese and milk... and slowly add to corn mixture.
*Place in prepared casserole dish and bake covered for 50 minutes at 375 degrees.
(This recipe works great in a crock pot too!  Just take out the butter and do not thaw the corn.  Cook on high heat for 4-5 hours.)
Sorry I don't have a photo of the finished product!

No comments:

Post a Comment