How to Make Tomato and Bacon Creamed Corn Casserole - A Step-by-Step Guide

Tomato and Bacon Creamed Corn Casserole is a delicious and comforting dish that is perfect for a family dinner or a potluck gathering. This casserole is a unique twist on the classic creamed corn, adding the rich and savory flavors of bacon and tomatoes to create a dish that is both indulgent and hearty.

This recipe is a great way to enjoy the flavors of summer all year round, as it combines the sweetness of fresh corn with the smokiness of bacon and the tanginess of juicy tomatoes. T...

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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

Information

  • Prep Time: 20 mins
  • Cook Time: 2 hrs
  • Total Time: 2 hrs 20 mins
  • Servings: 16
  • Yield: 16 servings

  • 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

    178 cal.

    • Total Fat: 10g
    • Saturated Fat: 6g
    • Cholesterol: 28mg
    • Sodium: 284mg
    • Total Carbohydrate: 17g
    • Dietary Fiber: 2g
    • Total Sugars: 3g
    • Protein: 7g
    • Vitamin C: 6mg
    • Calcium: 102mg
    • Iron: 1mg
    • Potassium: 242mg