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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Creamed Corn Casserole

Makes: 12 servings
Serving size: 1/2cup
Prep 15 mins Bake 375°F 50 mins
Creamed Corn Casserole
Ingredients
  •  Nonstick cooking spray
  • 2 16  ounce package  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 3/4 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
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 KitchenSlow 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)
  • Servings Per Recipe 12,
  • cal. (kcal) 176,
  • Fat, total (g) 9,
  • chol. (mg) 22,
  • sat. fat (g) 5,
  • carb. (g) 22,
  • Monosaturated fat (g) 1,
  • Polyunsaturated fat (g) 0,
  • fiber (g) 3,
  • sugar (g) 5,
  • pro. (g) 4,
  • vit. A (IU) 583,
  • vit. C (mg) 22,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 32,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 280,
  • Potassium (mg) 266,
  • calcium (mg) 40,
  • iron (mg) 1,
  • Starch () 2,
  • Fat () 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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