Tomato and Bacon Creamed Corn Casserole aBest Dishes With Bacon

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Tomato and Bacon Creamed Corn Casserole

"Prep, cooking and cleanup is made super simple when you make this summertime side in your slow cooker."

Ingredients :

1 Reynolds® Slow Cooker Liner
4 (10 ounce) packages 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
6 thick slices peppered bacon, crisp-cooked and chopped
1/2 cup chopped tomato
2 tablespoons snipped fresh basil

Instructions :

Prep : 20M	Cook : 16M	Ready in : 2H20M

Line a 5- to 6-quart slow cooker with a Reynolds(R) 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.

Notes :

*Use fresh sweet corn instead of frozen corn when sweet corn is in season. If using fresh corn, you will need 15 ears of corn.
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 cleanup it's easy, and delicious.

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