Creamed Corn Casserole

I mean, I know it's a corn casserole, but that's ALL it tasted like. Corn. Definitely add some jalapeno and more black pepper. It needed something to give it a little punch.

• nonstick cooking spray
• 2 16-oz packages frozen whole kernel corn
• 2 cups chopped red and/or green sweet pepper (2 large)
• 1 Tbsp butter or margarine
• 1/4 tsp black pepper
• 1 10.75 oz can condensed cream of celery soup
• 8 oz tub cream cheese spread with chive and onion or cream cheese spread with garden vegetables
• 1/4 cup milk

Coat a 2-quart casserole dish with cooking spray; set aside. Place corn in a colander. Run it under cool water to thaw; drain. Set aside. Preheat oven to 375 degrees.

In a large saucepan cook sweet pepper and onion in 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 the prepared casserole dish.

Bake, covered, for 50-55 minutes or until casserole is heated through, stirring once.

Serves 12

Prep Time: 15 minutes

Total Time: 1 hour, 5 minutes

Recipe from Better Homes and Gardens New Cookbook