Recipe information
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.
