Packed with the flavours of sweet peppers and herb and garlic cream cheese, this delicious corn casserole is an excellent side dish to serve with baked chicken. And as a bonus, it makes enough to serve a small crowd.
What do I need ?
Original recipe yields 16 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 cup Philadelphia Herb & Garlic Cream Cheese Product
1/4 cup non-hydrogenated margarine
2/3 cup milk
1/3 cup flour
1 Tbsp. Magic Baking Powder
1 cup chopped mixed green and red peppers
1 pkg. (750 g) frozen corn, thawed, divided
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How do I make it ?
Heat oven to 350ºF.
Mix cream cheese product and margarine in large bowl until blended. Add eggs and milk; mix well. Stir in all remaining ingredients except peppers and 1 cup corn.
Add cream cheese mixture, in batches, to blender; blend until smooth. Transfer to 13x9-inch baking dish sprayed with cooking spray; stir in peppers and remaining corn.
Bake 50 to 55 min. or until toothpick inserted in centre comes out clean. Let stand 10 min. before serving.
Kraft Kitchen Tips!
Add 3 sliced green onions to cream cheese mixture in baking dish along with the peppers and remaining corn.
Process the cream cheese mixture in a food processor instead of the blender.
Prepare using Philadelphia Chive & Onion Cream Cheese Product or Philadelphia Garden Vegetable Cream Cheese Product.
Calories From Fat
% Daily Value
Fat 9 g
Saturated fat 3.5 g
Cholesterol 85 mg
Sodium 210 mg
Carbohydrate 14 g
Fibre 2 g
Sugars 4 g
Protein 5 g
16 servings, 1/2 cup (125 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.