- Preheat oven to 375°F. Lightly grease a 2-quart casserole; set aside. Place corn in a colander and run cold water over corn to thaw. Drain well.
Preheat oven to 375°F. Lightly grease a 2-quart casserole; set aside. Place corn in a colander and run cold water over corn to thaw. Drain well.
- In a large saucepan cook sweet peppers and onion in hot butter over medium heat 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 mixture to the prepared casserole.
In a large saucepan cook sweet peppers and onion in hot butter over medium heat 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 mixture to the prepared casserole.
- Bake, covered, for 50 to 55 minutes or until heated through, stirring once halfway through baking.
Bake, covered, for 50 to 55 minutes or until heated through, stirring once halfway through baking.
Slow Cooker Directions:
Do not thaw corn and omit butter. Lightly coat a 3-1/2- or 4-quart slow cooker with nonstick cooking spray. In the prepared cooker combine frozen corn, sweet peppers, onion, and black pepper. In a medium bowl whisk together soup, cream cheese, and milk. Pour over mixture in cooker. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Stir before serving.