Tomato and Bacon Creamed Corn Casserole recipe

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Ingredients

1 Reynolds® Slow Cooker Liner
4 (10 ounce) packages frozen whole-kernel corn, thawed*
1 ½ cups half and half, light cream, or whole milk
1 cup chopped onion
½ cup finely shredded Parmesan cheese
¼ cup butter, cut up
½ teaspoon salt
¾ cup shredded Monterey Jack cheese
6 thick slices peppered bacon, crisp-cooked and chopped
½ cup chopped tomato
2 tablespoons snipped fresh basil

Nutrition Info

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
servingSize: -
sodium: 284.3 mg
sugar: 3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Line a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner.

  2. Place 2 packages of the corn in a blender with the cream or milk. Cover and blend until smooth. Transfer to prepared slow cooker.

  3. Stir remaining corn, onion, Parmesan cheese, butter, and salt into the corn mixture in cooker. Stir gently with a rubber spatula to combine.

  4. Cover and cook for 2 hours on high or for 4 hours on low. Transfer to a serving dish.

  5. Sprinkle with Monterey Jack cheese, bacon, tomato, and basil.

Recipe Yield

16 servings

Recipe Note

Prep, cooking and cleanup is made super simple when you make this summertime side in your slow cooker.

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