Creamed Corn Casserole



  • Nonstick cooking spray
  • (2)  16-ounce packages frozen whole kernel corn
  • 2 cups  chopped red and/or green sweet pepper
  • 1 cup  chopped onion (1 large)
  • 1  tablespoon butter or margarine
  • 1/4  teaspoon black pepper
  • (1)  10.75-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


  1. Lightly coat a 2-quart casserole with cooking spray; set aside.
  2. Place corn in a colander and thaw by running under cool water; drain.
  3. Set aside.
  4. In a large saucepan cook sweet pepper and onion in 1 tablespoon hot butter until tender.
  5. Stir in corn and black pepper.
  6. In a medium bowl whisk together soup, cream cheese spread, and milk.
  7. Stir soup mixture into corn mixture.
  8. Transfer to prepared casserole.
  9. Bake, covered, in a 375 degree F oven for 50 to 55 minutes or until heated through, stirring once.

Slow Cooker Directions:

  1. Do not thaw corn and omit butter.
  2. In a 3 1/2- or 4-quart slow cooker combine frozen corn, sweet peppers, onion, and black pepper.
  3. In a medium bowl whisk together celery soup, cream cheese, and milk.
  4. Pour over mixture in cooker.
  5. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
  6. Stir before serving.

Makes 12 servings


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