Ingredients for - Tomato and Bacon Creamed Corn Casserole
2.
Frozen whole-kernel corn, thawed* 4 (10 ounce) packages
3.
Half and half, light cream, or whole milk 1 ½ cups
6.
Butter, cut up ¼ cup
9.
Peppered bacon, crisp-cooked and chopped 6 thick slices
11.
Snipped fresh basil 2 tablespoons
How to cook deliciously - Tomato and Bacon Creamed Corn Casserole
1 . Stage
Line a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner.
2 . Stage
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 . Stage
Stir remaining corn, onion, Parmesan cheese, butter, and salt into the corn mixture in cooker. Stir gently with a rubber spatula to combine.
4 . Stage
Cover and cook for 2 hours on high or for 4 hours on low. Transfer to a serving dish.
5 . Stage
Sprinkle with Monterey Jack cheese, bacon, tomato, and basil.
Recipe information
Cooking:
20 min.
Servings per container:
16
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