We don't have a recipe exactly like the one you describe, but we do have a delicious version of our own. Give it a try!
Creamed Corn Casserole
Prep: 15 minutes Bake: 50 minutes Oven: 375°F
Makes: 12 servings
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 10.75-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°F oven for 50 to 55 minutes or until heated through, stirring once.