Creamed Corn Casserole

I made this dish last year for Thanksgiving and it was a big hit so I thought I'd make it for Christmas this year. I like anything that can be prepared in the slow cooker and free me up to work on other dishes and the fact that is has red and green peppers makes it festive and appropriate for Christmas.

Creamed Corn Casserole
from The Better Homes and Gardens New Cookbook

2 16-ounce packages frozen whole kernel sweet corn
2 cups chopped red and/or green sweet pepper (2 large)
1 cup chopped onion (1 large)
1 tablespoon butter or margarine
1/4 teaspoon black pepper
1 10.75-ounce can condensed cream of celery soup
1 8-ounce tub cream cheese spread with garden vegetables or chive and onion
1/4 cup milk

1. Coat a 2-quart casserole with cooking spray; set aside. Place corn in a colander. Run it under cool water to thaw; drain. Set aside.

2. In a large saucepan cook sweet pepper and onion in 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 the prepared casserole.

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

Slow cooker directions: Prepare as above, except do not thaw the corn and omit the butter. In a 3 1/2- or 4-quart slow cooker combine frozen corn, sweet pepper, onion, and black pepper. In a medium bowl whisk together soup, cream cheese spread, and milk. Pour over the corn mixture in cooker. Cover and cook on low-heat setting for 8 to 10 hours or high-heat setting for 4 to 5 hours. Stir before serving.