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Creamed Corn Casserole

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“I love the cream cheese spread in this recipe. From Better Homes and Gardens.”
READY IN:
1hr 5mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

  • 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
  • 14 teaspoon black pepper
  • 1 (10 3/4 ounce) can condensed cream of celery soup
  • 1 (8 ounce) containercream cheese spread with chive and onions or 1 (8 ounce) containercream cheese spread with garden vegetables
  • 14 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.

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