Creamed Corn Casserole Recipe

creamed corn casserole in a white baking dish

Creamed Corn Casserole is a colorful, flavorful mix of bell peppers, onions & corn. The perfect side dish to any meal!

Prep Time20

Cook Time55

Total Time1 15

Course: dinner, lunch, Side Dish

Cuisine: American

Keyword: Creamed Corn Casserole

Servings: servings

Calories: 160kcal

Author: Jessica & Nellie

Ingredients

32 oz frozen whole kernel corn or canned
2 cups red and green bell peppers chopped
1 cup onion chopped
1 TBSP butter
¼ tsp black pepper
10.75 oz can condensed cream of celery soup
8 oz tub cream cheese with chives
¼ cup milk

Instructions

Preheat oven to 375°F. Lightly coat a 2-quart baking dish with cooking spray; set aside.
Place corn in a colander, run it under cool water to thaw; drain, then set it aside.
Chop the bell peppers and the onion into small pieces.
Transfer the chopped peppers and onion into a large skillet with the butter and cook over medium heat for 8-10 minutes, until the onions are soft.
Add in the corn and black pepper, stir to combine. Reduce the heat to low. In a separate medium size bowl whisk the cream of celery soup, cream cheese, and milk until well combined. Then stir the soup mixture into the corn mixture and cook for 1-2 minutes to mix in the cream cheese well.
Pour the corn mixture into the prepared casserole dish, cover it with foil and bake for 50 to 55 minutes or until corn mixture is heated through. Remove it from the oven, let it cool for 5 minutes, then serve, and enjoy!

Notes

Creamed corn casserole will last for up to 4 days in the refrigerator when stored in an airtight container.

For longer storage the corn casserole can be froze for up to 3 months. Store it in an airtight container or freezer-safe bag. To reheat, thaw the casserole overnight in the refrigerator and then bake it in the oven until heated through.

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