Corn Season : Recipe for Cream Corn Casserole

 

 

 

Its getting close or perhaps it all ready is corn season. Depends on when the crop got in the field it seems each year the first person who gets the corn to the table is the winner of sorts. I truly could go for a some boil in the pot corn on the cob. Oh so yummy and delicious and seems to go with nearly everything If you want to serve some corn dressed up just a bit more then try this Cream Corn Casserole recipe from Midwest Living

 

 

 

 

Nonstick cooking spray
2 16 -ounce packages frozen whole kernel corn2 cups chopped red and/or green sweet pepper
1 cup chopped onion (1 large)
1 tablespoon butter or margarine
1/4teaspoon 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
1/4cup milk

Lightly coat a 2-quart casserole with cooking spray; set aside. Place corn in a colander and thaw by running under cool water; drain. Set aside. In a large saucepan cook sweet pepper and onion in 1 tablespoon 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 prepared casserole. Bake, covered, in a 375 degree F oven for 50 to 55 minutes or until heated through, stirring once. Makes 12 servings.

Variation

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