Creamed Corn Casserole

• nonstick cooking spray
• 2 (16 ounce) packages frozen whole kernel corn
• 2 cups chopped sweet red peppers or 2 cups green sweet peppers
• 1 cup chopped onion (1 large)
• 1 tablespoon butter or 1 tablespoon margarine
• 1/4 teaspoon black pepper
• 1 (10 3/4 ounce) can condensed cream of celery soup
• 1 (8 ounce) container cream cheese spread with chive and onions or (8 ounce) container cream cheese spread with garden vegetables
• 1/4 cup milk

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

nonstick cooking spray, kernel corn, sweet red peppers, onion, butter, black pepper, condensed cream, cream cheese, milk

Taken from www.food.com/recipe/creamed-corn-casserole-490438 (may not work)