Creamed Corn Casserole

1. 1

   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.

2. 2

   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.

3. 3

   Bake, covered, in a 375 degree F oven for 50 to 55 minutes or until heated through, stirring once.

* Per serving · 4 servings · Values may vary.

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