Creamy Corn Bacon Casserole Recipes

Steps:

• In a large skillet, cook bacon until crisp. Drain, reserving 2 tablespoon of drippings. Crumble bacon; set aside. , Saute onion in drippings until tender. Add flour, garlic, salt and pepper. Cook and stir until bubbly; cook and stir 1 minute more. Remove from heat and stir in sour cream until smooth. Add corn, parsley and half of the bacon; mix well. , Pour into a 1-qt. baking dish. Sprinkle with remaining bacon. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Sprinkle with chives.

Steps:

• In a large skillet, saute onion in butter for 3 minutes. Add corn; saute 1-2 minutes longer or until onion and corn are tender. , Stir in the cream, broth, bacon and pepper. Cook and stir for 5-7 minutes or until slightly thickened. Stir in cheese and parsley.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a casserole dish.
• Whisk together cream cheese, milk, cream, flour, paprika, and garlic powder in a large bowl until combined. Fold in corn, 2 1/2 cups Cheddar cheese, and crumbled bacon. Season with salt and pepper. Pour into the prepared casserole dish and sprinkle with remaining Cheddar cheese.
• Bake in the preheated oven until cheese is melted and lightly browned, about 20 minutes. Remove from oven and cool for 5 minutes. Sprinkle with chives before serving.

Steps:

• Heat oven to 350ºF.
• Combine first 7 ingredients in 8-inch square baking dish. Sprinkle with combined cracker crumbs and butter.
• Bake 30 min. or until heated through.

Steps:

• Preheat oven to 350 degrees F (175 degrees C), and lightly grease a 9x9 inch baking dish.
• In a medium bowl, combine butter, eggs, corn bread mix, whole and creamed corn and sour cream. Spoon mixture into prepared dish.
• Bake for 45 minutes in the preheated oven, or until the top is golden brown.

Steps:

• Line a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner.
• Place 2 packages of the corn in a blender with the cream or milk. Cover and blend until smooth. Transfer to prepared slow cooker.
• Stir remaining corn, onion, Parmesan cheese, butter, and salt into the corn mixture in cooker. Stir gently with a rubber spatula to combine.
• Cover and cook for 2 hours on high or for 4 hours on low. Transfer to a serving dish.
• Sprinkle with Monterey Jack cheese, bacon, tomato, and basil.

Steps:

• Preheat oven to 350 degrees.
• Cook bacon in a large skillet until crisp, drain reserving 2 tbs drippings.
• Crumble bacon& set aside.
• Heat drippings over medium heat,add onion& saute until tender.
• Stir in flour, garlic,salt& pepper.
• Cook 1 minute stirring constantly.
• Remove from heat and stir in sour cream.
• Add corn, parsley and half of bacon till well blended.
• Pour mixture into a greased casserole dish.
• Sprinkle with remaining bacon.
• Bake 20-25 minutes or until thoroughly heated.
• Sprinkle with chives& serve.

Steps:

• Preheat oven to 350 degrees.
• Cook bacon and crumble.
• Set aside.
• Cook onion in butter til transparent.
• Blend in flour and salt.
• Add sour cream gradually, keeping texture smooth.
• Bring mixture to a boil and add corn and parsley.
• Reduce heat and cook til heated through.
• Fold in 1/2 the bacon.
• Pour in greased 1 quart baking dish.
• Garnish with remaining bacon.
• Cook for 30 minutes.
• Serve immediately.