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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 375°F. 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 bell pepper and onion in hot butter (or margarine) 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, for 50 to 55 minutes or until heated through, stirring once.