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Easy Creamed Corn Casserole Recipe

Updated on March 8, 2014
creamed corn casserole
creamed corn casserole
5 stars from 5 ratings of this 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


  1. Spray the inside of a 2 quart casserole with nonstick cooking spray; set aside.
  2. Thaw the corn in a colander under cool running water. Drain, and set aside.
  3. In a medium saucepan, cook the chopped sweet pepper and onion in butter until tender.
  4. Add the corn and black pepper. Stir.
  5. In a medium sized bowl, whisk together cream of celery soup, milk, and cream cheese spread.
  6. Combine the corn mixture with the soup mixture, and stir.
  7. Transfer the mixture to the greased casserole.
  8. 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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