Creamed Corn Casserole

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

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4.0 by 41 people

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  • Makes: 12 servings
  • Serving Size: 1/2 cup
  • Prep: 15 mins
  • Bake: 50 mins 375°F

Creamed Corn Casserole

Directions

  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 degree F oven for 50 to 55 minutes or until heated through, stirring once.
  4. Makes 12 servings.

From the Test Kitchen

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.

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Nutrition Facts (Creamed Corn Casserole)

  • Per serving:
  • 176 kcal ,
  • 9 g fat
  • (5 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 1 g monounsaturated fat ),
  • 22 mg chol. ,
  • 280 mg sodium ,
  • 22 g carb. ,
  • 3 g fiber ,
  • 5 g sugar ,
  • 4 g pro.

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Reviews (2)

41 Ratings
58 Days Ago
5.0
I have made this casserole several times. It is truly one of our favorite side dish.

Meme
1031 Days Ago
Don't know where my previous review went, but 4 stars, delicious, easy & company asked for the recipe! I made in oven, but will do in crock pot next time, just don't think it will take nearly that long. But it needs seasoning, so add salt to taste.

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