CREAMY CORN & BACON CASSEROLE
Here's the ultimate comfort food casserole, made with frozen sweet and canned cream-style corn, shredded mozzarella and sour cream. Oh, and bacon.
Provided by My Food and Family
Categories Dairy
Time 40m
Yield 8 servings, 1/2 cup each
Number Of Ingredients 9
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.
Nutrition Facts : Calories 230, Fat 14 g, SaturatedFat 7 g, TransFat 0.5 g, Cholesterol 60 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 8 g
CORN AND BACON CASSEROLE
Corn is my three boy's favorite vegetables, so we eat a lot of it. This recipe has been a favorite for years. My husband, Bob, and the boys really enjoy it.
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 6-8 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 245 calories, Fat 16g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 300mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 2g fiber), Protein 5g protein.
CREAMED CORN WITH BACON
My family is addicted to this yummy, crunchy side. I like to make it in the summer with farm-fresh corn! -Tina Mirilovich, Johnstown, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6 servings.
Number Of Ingredients 9
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.
Nutrition Facts :
TOMATO AND BACON CREAMED CORN CASSEROLE
Prep, cooking and cleanup is made super simple when you make this summertime side in your slow cooker.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 2h20m
Yield 16
Number Of Ingredients 11
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.
Nutrition Facts : Calories 178 calories, Carbohydrate 17.1 g, Cholesterol 27.7 mg, Fat 10.3 g, Fiber 1.9 g, Protein 7 g, SaturatedFat 5.6 g, Sodium 284.3 mg, Sugar 3 g
CHEESY BACON CORN CASSEROLE
I call this casserole 'cowboy' corn casserole--full of cheesy, bacon-y goodness!
Provided by Michelle Finley Baker
Categories Side Dish Casseroles Corn Casserole Recipes
Time 35m
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 468.3 calories, Carbohydrate 24.1 g, Cholesterol 98.1 mg, Fat 32.4 g, Fiber 2.5 g, Protein 23.4 g, SaturatedFat 18.2 g, Sodium 771.7 mg, Sugar 4.2 g
CREAMED CORN WITH BACON
Provided by Michael Symon : Food Network
Categories side-dish
Time 1h20m
Yield 4 to 6 servings as a side dish
Number Of Ingredients 18
Steps:
- For the stock:
- Place all ingredients in a large pot and bring to a boil. Reduce heat to a lively simmer and cook to reduce liquid to 2 cups, approximately 30 minutes. Strain and reserve, keeping stock warm.
- To finish the corn:
- Begin heating a large saucepan, and glaze bottom with the extra-virgin olive oil. Add the lardons and cook over medium heat, rendering the fat and browning the pieces, stirring as needed. Add the onion and sweat, about 45 seconds. Add the garlic and continue to cook, stirring, another 30 seconds. Add the corn and salt, continuing to cook for another 2 minutes. Add the reserved corncob stock and bring to a simmer, cooking until the liquid reduces to approximately 2/3 cup. Add the creme fraiche and simmer 3 minutes or until the mixture begins to thicken. Add the butter and stir. Remove pan from heat; stir in cilantro and lime zest. Check for seasoning and serve.
CREAMED CORN BAKE RECIPE BY TASTY
Here's what you need: extra virgin olive oil, garlic, medium yellow onion, sweet potato, fine sea salt, freshly ground black pepper, spinach, creamed corn, fresh herb, cayenne pepper, large eggs, parmigiano-reggiano, flaky sea salt
Provided by Chris Salicrup
Categories Sides
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a 10-inch (25 cm) cast iron skillet set over medium heat, add the olive oil, garlic, and onion, and cook until the onion is softened, 5 to 7 minutes.
- Preheat the oven to 400°F (200°C).
- Add the grated sweet potato, season with salt and pepper, and continue to cook until the sweet potato is tender, 8 to 10 minutes.
- Add the spinach and stir until wilted, about 1 minute, then fold in the leftover creamed corn, herbs, and cayenne, if using.
- Season again to taste and stir until warmed through, about 1 minute.
- Use the back of a wooden spoon to create four small indentations for the eggs and add each egg, being careful not to break the yolks.
- Sprinkle with Parmesan cheese and place in the oven.
- Bake until the egg whites are just set and the top begins to turn golden, about 15 minutes.
- Sprinkled with flaky salt, additional herbs, and additional Parmesan cheese.
- Serve immediately
- Enjoy!
Nutrition Facts : Calories 360 calories, Carbohydrate 36 grams, Fat 17 grams, Fiber 4 grams, Protein 13 grams, Sugar 7 grams
CORN AND BACON BAKE
Make and share this Corn and Bacon Bake recipe from Food.com.
Provided by Parsley
Categories Corn
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Prehaet oven to 350.
- Melt butter in a skillet over medium low heat. Add onion and green bell pepper; saute for 2 minutes; stir in flour and salt.
- Gradually add the sour cream and cheese. Heat until it just begins to bubble, stirring constantly; add corn and heat through; stir in half of the crumbled bacon.
- Transfer corn and sour cream mixture to a 2-quart casserole dish; top corn casserole with remaining crumbled bacon and chopped parsley.
- Bake at 350 for 10-15 minutes.
Nutrition Facts : Calories 417.1, Fat 27.5, SaturatedFat 13.7, Cholesterol 55.6, Sodium 513.5, Carbohydrate 36.4, Fiber 3.9, Sugar 0.6, Protein 12
CREAMED CORN & BACON
A versatile side dish to be served alongside meat, fish, chicken or vegetables. Serve corn in a cream and parsley sauce
Provided by Sarah Cook
Categories Side dish
Time 35m
Number Of Ingredients 6
Steps:
- Snip the bacon rashers into small pieces and fry in a large non-stick pan over a gentle heat until crisp. Remove from the pan and put to one side.
- Add the butter and onions to the pan and soften over a low heat. Tip in the corn and fry for a few mins more.
- Return the bacon with the cream and parsley, season well, and cook for a few more mins before serving.
Nutrition Facts : Calories 366 calories, Fat 24 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 10 grams protein, Sodium 0.9 milligram of sodium
CREAMY CORN AND BACON BAKE
Make and share this Creamy Corn and Bacon Bake recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Corn
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Set oven to 350 degrees.
- Butter an 8-inch baking dish.
- Cook the bacon in a large skillet until crisp; remove to a plate and save a couple tablespoons of the drippings.
- When the bacon is cool, crumble and set aside.
- Add the butter to the skillet and melt over medium heat; add in onion and saute for about 5 minutes (adding in garlic the last few minutes of cooking).
- Add/whisk in flour and cayenne pepper; stir until smooth and bubble.
- Add in sour cream; stir until smooth; cook whisking for about 3 minutes.
- Season with salt and black pepper to taste.
- Add/stir in the thawed corn (or cooked fresh corn) and cook until heated through (about 5 minutes).
- Transfer to prepared baking dish.
- Sprinkle the crumbled bacon on top, then sprinkle with Parmesan cheese if desired.
- Bake for about 15-20 minutes or until bubbly.
Nutrition Facts : Calories 425.4, Fat 31.5, SaturatedFat 15.5, Cholesterol 59.8, Sodium 311.4, Carbohydrate 31.1, Fiber 3.1, Sugar 0.9, Protein 9.2
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- In a pot, combine the corn cobs, whole garlic cloves, onion wedges, coriander seeds, bay leaf, 1 teaspoon of salt and 2 quarts of water. Bring to a boil and simmer briskly until the liquid is reduced to 2 cups, 30 minutes. Strain the corn stock and discard the solids; keep the corn stock warm.
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