Skip to content
Creamy-Cheesy Corn Casserole

Creamy-Cheesy Corn Casserole

10-12 slices good quality bacon, chopped
¼ c. butter
3 T. minced garlic
½ c. flour
1 ½ c. chicken broth
1 c. heavy cream
1 (8-oz.) pkg. cream cheese, softened
1 (8-oz.) pkg. extra-sharp cheddar cheese, shredded
8 c. fresh or frozen (thawed) corn kernels
¼ c. chopped fresh parsley
Salt, black pepper to taste
2 c. French-fried onions

  1. Preheat oven 350.
  2. Spray 3-quart baking dish with PAM.
  3. In large skillet, cook bacon until crispy.
  4. Using slotted spoon, remove bacon from skillet and drain on paper towels. Reserve 2 T. of bacon drippings.
  5. Melt butter with drippings over medium heat.
  6. Add garlic and cook 1-2 minutes.
  7. Whisk in flour, cook, whisking constantly for 2 minutes.
  8. Gradually whisk in broth and cream.
  9. Cook, whisk occasionally, for 8 minutes or until very thick and bubbly.
  10. Stir in cream cheese and cheddar until melted and smooth.
  11. Stir in corn, parsley, salt and pepper. Then add bacon.
  12. Pour into prepared pan.
  13. Sprinkle with fried onions.
  14. Bake 30 minutes until hot and bubbly. Let stand 5-8 minutes before serving.
    *You can assemble casserole up to 2 days ahead but do not put fried onions on. When ready to bake, let sit at room temp for 30 minutes and then top with onions and baked as directed.
Print Friendly, PDF & Email
Back To Top