Easy Creamed Corn Casserole Recipe
- (1) 16 oz. package frozen whole kernel corn
- 1 large sweet pepper, chopped
- 1/2 can (approximately 5 1/2 oz.) condensed cream of celery soup
- 4 oz. cream cheese spread with garden vegetables, or with chive and onion
- 1/2 cup (1 medium sized) onion, chopped
- 1/2 tablespoon butter or margarine
- 1/4 teaspoon black pepper
- 2 oz. milk
- nonstick cooking spray
- Spray the inside of a 2 quart casserole with nonstick cooking spray; set aside.
- Thaw the corn in a colander under cool running water. Drain, and set aside.
- In a medium saucepan, cook the chopped sweet pepper and onion in butter until tender.
- Add the corn and black pepper. Stir.
- In a medium sized bowl, whisk together cream of celery soup, milk, and cream cheese spread.
- Combine the corn mixture with the soup mixture, and stir.
- Transfer the mixture to the greased casserole.
- Bake the covered casserole in a preheated 375 degree oven for about 45 minutes, or until heated through. Stir once about half way through cooking.
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A tasty centerpiece for your coffee table on football Sunday!
The hull (or outerlayer) of a corn kernel is made up of mostly cellulose. Cellulose does not break apart easily when chewed and we humans don't have the enzyme to break it down.
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