Thursday, August 11, 2011

Creamed Corn Casserole

Recipe from New Cookbook again, I'm just loving this book :) And this dish reminds me of Thanksgiving meal.

2 16-ounce packages frozen whole kernel corn
2 cups chopped green peppers ( 2 large)
1 cup chopped onion ( 1 large)
1 tbsp butter
1/4 tsp black pepper
1 10.75-ounce can condensed cream of celery soup
1 8-ounce tub cream cheese spread with chive and onion
1/4 cup milk

    Preheat oven to 375 degrees. Lightly grease a 2-quart baking dish. Thaw corn in cool water, drain.
    In a large saucepan cook green pepper and onion in hot butter until tender. Stir in corn and black pepper. In a bowl stir together soup, cream cheese, milk, stir into corn mixture. Transfer to the baking dish. Bake, covered, for 50 munites.
    You can also cook it in a slow cooker, which is what I did actually.
    For slow cooker, prepare as directed, but do not thaw corn and omit butter. In the cooker combine corn, green pepper, onion and black pepper. In a bowl stir together soup, cheese and milk. Pour over corn mixture in cooker. Cover, cook on high-heat setting for 3-4 hours.
    I was thinking if I add chickens it would be good, it needs to be cooked longer though.

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