 |
Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 12 |
|
I love the cream cheese spread in this recipe. From Better Homes and Gardens. Ingredients:
nonstick cooking spray |
2 (16 ounce) packages frozen whole kernel corn |
2 cups chopped sweet red peppers or 2 cups green sweet peppers |
1 cup chopped onion (1 large) |
1 tablespoon butter or 1 tablespoon margarine |
1/4 teaspoon black pepper |
1 (10 3/4 ounce) can condensed cream of celery soup |
1 (8 ounce) container cream cheese spread with chive and onions or 1 (8 ounce) container 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.
|
|