Tomato And Bacon Creamed Corn Casserole
- Prep Time: 20 minutes
- Cook Time: 2 hours (high) or 4 hours (low)
- Servings: 16
- Course: Side Dish
Prep, cooking and cleanup is made super simple when you make this summertime side in your slow cooker.
Reynolds Kitchens® Tips
Reynolds Kitchens Tip
Looking for the perfect sidekick for your family BBQ dish? Make this Tomato & Bacon Creamed Corn Casserole quick and mess-free by using a slow cooker liner. From prep to clean up it’s easy, and delicious.
Ingredients
- 4 packages (12 ounces each) frozen whole kernel corn, thawed
- 1 1/2 cups half-and-half, light cream, or whole milk
- 1 cup chopped onion
- 1/2 cup finely shredded Parmesan cheese
- 1/4 cup butter, cut up
- 1/2 teaspoon salt
- 3/4 cup shredded Monterey Jack cheese (3 ounces)
- 6 thick slices peppered bacon, crisp-cooked and chopped
- 1/2 cup chopped tomato
- 2 tablespoons snipped fresh basil
- 1 Reynolds® Slow Cooker Liner
Directions
Step 1
Line a 5-to 6-quart slow cooker with a Reynolds® Slow Cooker Liner. Open slow cooker liner and place it inside a slow cooker bowl. Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of bowl.
Step 2
Place 2 packages of the corn in a blender with the cream or milk. Cover and blend until smooth. Transfer to lined slow cooker.
Step 3
Add remaining corn, onion, Parmesan cheese, butter, and salt to the corn mixture. Stir gently with a rubber spatula to combine.
Step 4
Cover and cook for 2 hours on high or for 4 hours on low.
Step 5
Carefully remove lid to allow steam to escape. Transfer from slow cooker liner to a serving dish using a wooden or plastic utensil. Sprinkle with Monterey Jack cheese, bacon, tomato, and basil.
Step 6
Cool slow cooker completely; remove liner and toss. Do not lift or transport liner with food inside.
Back to top