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Creamed Corn Casserole Recipe

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This recipe for Creamed Corn Casserole, by , is from The Sauvageau Family Cookbook 2009, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Renee McPherson
Added: Thursday, February 26, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 - 16 oz. bags frozen corn.
2 - cups red and or green peppers.
1 - cup chopped onions.
1 Tbsp. butter.
1/2 tsp. black pepper.
1 can cream of celery soup.
1- 8 oz. cream cheese/ with chives and onion.
1/4 cup milk.

Directions:
Directions:
Lightly coat 2 Qt. casserole dish with cooking spray. Thaw corn under cool water (set aside).
In a large sauce pan cook peppers & onion with butter. Stir in corn and black pepper. Wisk together soup, cream cheese, and milk. Stir into corn mixture. Bake covered for 50 - 55 min. at 375.

Number Of Servings:
Number Of Servings:
6

 

 

 

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