Worlds Best Recipes: Bacon Cream Corn Casserole

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Saturday, December 7, 2013

Bacon Cream Corn Casserole


6 slices bacon, cut into 1/4 inch slices and rendered. Reserve bacon fat

1/4 sweet onion, minced

2 bags (10 ounces) frozen corn

3 tablespoons Sugar

3/4 cup half and half

2 ounces cream cheese softened

Salt and pepper to taste


1. In a large skillet, heat bacon fat and onion. Sautee onion until translucent.

2. Combine remaining ingredients in skillet and heat through.

3. Remove about 1/4 corn mixture to a food processor and blend briefly. Add back to corn mixture.

4. Sprinkle with bacon pieces and serve hot.

Time Saving Tip

Though casseroles are among the easiest recipes to double and freeze, they do take up lots of space. If you want to save space in the freezer, line the casserole with heavy duty aluminum foil or plastic wrap leaving a generous overhang on all four sides. Add the casserole mixture, and freeze until solid. Remove the foil liner, and wrap the food, using the overhangs, or seal it in a plastic freezer bag. Label the food package, and return it to the freezer. When ready to serve, remove wrapping and return to the casserole dish to thaw in the refrigerator and then you can cook and serve. Don't forget to spray your casserole dish with vegetable cooking spray.