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

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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.

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  • 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.

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  • Bake, covered, in a 375 degree F oven for 50 to 55 minutes or until heated through, stirring once.

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  • Makes 12 servings.

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

176 calories; total fat 9g; saturated fat 5g; polyunsaturated fatg; monounsaturated fat 1g; cholesterol 22mg; sodium 280mg; potassium 266mg; carbohydrates 22g; fiber 3g; sugar 5g; protein 4g; vitamin a 583IU; vitamin c 22mg; thiaminmg; riboflavinmg; niacin equivalents 1mg; vitamin b6mg; folate 32mcg; vitamin b12mcg; calcium 40mg; iron 1mg.

Reviews (2)

38 Ratings
  • 5 star values: 24
  • 4 star values: 8
  • 3 star values: 1
  • 2 star values: 3
  • 1 star values: 2
Rating: 5 stars
08/20/2017
I have made this casserole several times. It is truly one of our favorite side dish. Meme
Rating: Unrated
12/21/2014
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.