Creamed Corn Casserole

Ingredients:

• 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

Directions:

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