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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Ingredients:
1 cup(s) bell pepper |
1 tablespoon(s) butter |
4 ounce(s) cream cheese with garden veggies |
1/2 can(s) cream of celery soup |
1/8 cup(s) milk |
1/2 cup(s) onion |
16 ounce(s) whole kernel corn |
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
5. 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.
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