Creamed Corn Casserole

2 (16 ounce package) frozen whole kernel corn (or 3-4 cans)

2 cups chopped red and/or green sweet pepper

1 cup chopped onion (1 large)

1  T. butter

1/4 tsp. black pepper

1  (10 3/4 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

1/4 cup milk


***Preheat oven to 375 degrees***


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 (or drain cans). 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.

3.  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, for 50 to 55 minutes or until heated through, stirring once.



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