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Nonstick cooking spray
2 16 ounce package 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 3/4 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
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.
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.
Bake, covered, in a 375 degree F oven for 50 to 55 minutes or until heated through, stirring