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Creamed Corn Casserole

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

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

Creamed Corn Casserole

Ingredients

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.

Nutrition Facts (Creamed Corn Casserole)

    Per serving:
  • 176 kcal cal.,
  • 9 g fat
  • (5 g sat. fat,
  • 0 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 22 mg chol.,
  • 280 mg sodium,
  • 22 g carb.,
  • 3 g fiber,
  • 5 g sugar,
  • 4 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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