Friday, December 6, 2013

Cheesy Corn Casserole

I added this dish to my Thanksgiving dinner this year. A little cheese and bacon makes everything better! It originally called for 4 cloves of garlic which I felt was too much so I changed it to 2. This recipe makes a lot! I still have some leftover in the freezer. I used frozen sweet white corn and it was very tasty.

Cheesy Corn Casserole
adapted from
4 slices bacon, finely chopped
6 TBSPs butter, cubed
2 cloves garlic, finely chopped
½ cup flour
3 cups milk
4 oz. cream cheese, cubed
2 oz. Velveeta, cubed
2 cups grated extra-sharp cheddar cheese
1 tsp paprika
3 lb. fresh or frozen corn kernels
Salt and pepper, to taste

1. Heat oven to 375°. Heat bacon in a 6-qt. saucepan over medium heat, and cook, stirring, until browned, about 8 minutes. Add butter and garlic, and cook until fragrant, about 1 minute. Add flour, and cook, stirring, for 1 minute.
2. Whisk in milk, and bring to a boil; cook, stirring constantly, until thickened, about 2 minutes. Add cream cheese, Velveeta, cheddar, and paprika, and cook until smooth.
3. Remove from heat and stir in corn; season with salt and pepper.
4. Transfer mixture to a 9″ × 13″ baking dish and bake until top is golden brown and bubbling, about 40 minutes. Let cool before serving.