Creamed Corn Casserole

Creamed Corn Casserole
Prep Time:
20 mins
Bake Time:
50 mins
Total Time:
1 hr 10 mins


  • 2 16 ounce packages frozen whole kernel corn

  • 2 cup chopped red and/or green sweet peppers

  • 1 large onion, chopped (1 cup)

  • 1 tablespoon butter

  • ¼ teaspoon ground 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

  • ¼ cup milk


  1. Preheat oven to 375°F. Lightly grease a 2-quart casserole; set aside. Place corn in a colander and run cold water over corn to thaw. Drain well.

  2. In a large saucepan cook sweet peppers and onion in hot butter over medium heat 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 mixture to the prepared casserole.

  3. Bake, covered, for 50 to 55 minutes or until heated through, stirring once halfway through baking.

Slow Cooker Directions:

Do not thaw corn and omit butter. Lightly coat a 3-1/2- or 4-quart slow cooker with nonstick cooking spray. In the prepared cooker combine frozen corn, sweet peppers, onion, and black pepper. In a medium bowl whisk together 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 (per serving)

176 Calories
9g Fat
22g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 176
% Daily Value *
Total Fat 9g 12%
Saturated Fat 5g 25%
Cholesterol 22mg 7%
Sodium 280mg 12%
Total Carbohydrate 22g 8%
Total Sugars 5g
Protein 4g
Vitamin C 22.4mg 112%
Calcium 40.4mg 3%
Iron 0.5mg 3%
Potassium 266mg 6%
Folate, total 32.3mcg
Vitamin B-6 0.2mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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