Wednesday, September 18, 2013

Cheesy Bacon Corn Casserole

Cheesy Bacon Corn Casserole

Do you ever get in a cheesy, bacony kind of mood?  That's probably a silly question, isn't it?  So, there I was, on my own for dinner and it was getting late.  I was wrapped up in a dozen projects, papers everywhere, the remnants of cooking projects everywhere.  One of these days I should take a photo of the chaos this place goes through during the day.  But, back to the subject of dinner...

Cheesy Bacon Corn Casserole
I looked through the fridge supply and saw I had bacon and cheddar cheese, not always staples in my house.  A scan of the cupboards revealed a lonely can of plain corn.  Milk, flour, garlic and spices I always have.  I was picturing something hot and cheesy and melty and bubbling and that's exactly what I got.  And now my little throw-togther dinner is going on the regular dinner rotation because it was goooood.  Enjoy!





Ingredients
1 Tablespoon olive oil or butter
1 Clove garlic, peeled and minced
2 Tablespoons all purpose flour
1 Cup milk (I used low fat)
Salt (I used 1/2 teaspoon) and pepper to taste
Dash of paprika
1 can (approx. 15 oz.) salt and sugar free corn kernels, drained
4 pieces thick cut bacon, cooked and crumbled
3/4 Cup shredded cheddar cheese, divided (I used low fat)
2 Tablespoons chopped scallions or chives

Cheesy Bacon Corn Casserole
Add the oil and garlic to a large skillet and cook on low for a couple of minutes until the garlic has softened but not browned.  Whisk in the flour until it forms a paste and then slowly whisk in the milk.  Cook on low heat for a couple of minutes until it thickens.  Season with salt, pepper and paprika.  Turn off the heat and whisk in 1/2 cup of the cheese until it is incorporated.  Add the corn, scallions and bacon and stir to combine.  Pour the mixture into one or more baking dishes.  I used two 12 oz. bakers.  Sprinkle the remaining cheese on top and bake in a 400 degree oven for about 15 minutes or until the cheese has melted and the top is a light golden brown.  Makes 2 - 3 servings.

12 comments:

  1. This sounds marvelous. I still have a bunch of frozen corn in the freezer from a few weeks ago. This will be perfect on a cold winter night. I am getting all warm on the inside already.

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  2. Oh yes I most certainly get in a cheesy bacon-y kind of mood. Add corn in there and I'm a happy gal.
    And you should see the mess around here when I'm busy with projects. It's embarrassing when there are unexpected visitors.

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  3. I love all three things and I think I can actually taste this in all it's yumminess!

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  4. "Do you ever get in a cheesy, bacony kind of mood? That's probably a silly question, isn't it?"

    Why YES, yes it is a silly question!

    This looks AMAZING, and I can't wait to make it!

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  5. You had us at bacon!! Yum!! So tasty!

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  6. cheese, bacon, scallions....yeah, yeah I like these things

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  7. I almost took a photo of my kitchen today, it was that bad, so I know exactly what you mean, Anita. But, you know what? If the result means you throw together something so delicious that it becomes a regular in the dinner rotation, it's all worth it! Cheesy bacony corn sounds like my kind of meal!

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  8. Anita, this looks delicious! Nice photography, too, with the orange pan against all that wonderful cheese :)

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  9. Such a fall 'theme'including your beautiful Le Cruset set, of course. Love the comforting, and delicious casserole!xo

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  10. Now I know what to do with my leftover ears of corn sitting in my veggie bin going "eat me pleeease" Also you finally gave in bought your LC cocottes!

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  11. I make this same recipe that I found on goboldwithbutter.com ...it's so much more amazing than you think it will be!

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  12. I made this same recipe and added an egg before baking. It was delicious & My husband loves it also!

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