Corn and Bacon Casserole
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Corn and Bacon Casserole, sounds like a match made in heaven, right??? I absolutely though so! I devoured, and I do mean devoured this dish.
Happy Hump Day Everyone! This week does seem like its flying by. We are having a Thanksgiving celebration here all week long at The Slow Roasted Italian, so pull up a chair and stay a while!
Monday we featured a fantastic Simple Herb Roasted Turkey, Tuesday we had Mashed Potatoes with Sun-Dried Tomatoes and today we are having Corn and Bacon Casserole.
Our standard vegetable dish for Thanksgiving is sweet corn, not surprising as Mr W is from Iowa (and you would think I was from there too, as I think corn should be its own food group). In an attempt to try some new things, but stay close to tradition I decided to try this corn casserole. Corn and Bacon, sounds like a match made in heaven, right??? I absolutely though so! I devoured, and I do mean devoured this dish. I loved it so much I even ate it cold. Em also loved this.
Mr Iowa, my sweet corn soul mate… Did not even finish his first serving. I was floored. So, I had to ponder the situation, Mr W did not eat corn… Was the moon going to fall out of the sky??? Would we start driving on the clouds and sleeping on our ceilings? Everything must be out of whack. After careful consideration of all the facts decided it was the sour cream in the casserole that caused this unheard of event to occur, and not the corn. Whew! Disaster averted.
Never fear, I will overcome! I am considering other cream options. We will be having this dish again.
Are you looking for a great vegetable dish to go with your turkey? How about these fantastic dishes: Honey Glazed Baby Carrots, Rosemary Roasted Onions, Parmesan Peas, or Green Beans with Garlic.
Recipe from Taste of Home
Enjoy!
With love, from our simple kitchen to yours.
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Corn and Bacon Casserole
Ingredients
- 6 strips thick-cut applewood smoked bacon
- 1/2 medium yellow onion, finely chopped (about ½ cup)
- 2 tablespoons all-purpose flour
- 2 garlic cloves, minced (about 2 teaspoons)
- 1/2 tablespoon granulated sugar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
- 1 cup heavy cream
- 1/2 cup whole milk
- 2 12-ounce bags frozen whole kernel corn (about 4 cups)
- 1 tablespoon fresh parsley or chives, chopped, for garnish
Instructions
- Preheat the Oven and Prepare the Pan: Preheat oven to 350°F. Lightly grease a 1-quart baking dish with butter or nonstick spray.
- Cook the Bacon: In a large skillet over medium heat, cook bacon until crisp, 8–10 minutes. Transfer to a paper towel–lined plate. Once cooled, crumble into small pieces. Reserve 2 tablespoons of bacon drippings in the skillet.
- Sauté the Onion and Build the Base: Add onion to the drippings and cook until soft and translucent, about 3–4 minutes. Stir in flour, garlic, sugar, salt, and pepper. Cook and stir for 1–2 minutes, until the mixture is bubbly and fragrant.
- Make the Cream Sauce: Slowly whisk in the cream and milk. Bring mixture to a simmer and cook until slightly thickened, 2–3 minutes.
- Add the Corn and Bacon: Stir in the frozen corn and half of the crumbled bacon. Cook for 1 minute to heat through.
- Bake the Casserole: Transfer the mixture to the prepared baking dish. Sprinkle with the remaining bacon. Bake uncovered for 20–22 minutes, or until the edges are bubbly and the top is lightly golden.
- Finish and Serve: Garnish with fresh parsley or chives. Serve hot.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally Published November 2011
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
This looks divine! Wow, sign me up for Chad's leftovers, k? It's a good thing I like your man, otherwise I might think he was nuts. (pssst, Chad, I have some brussels sprouts you can have instead, k?)
Wow! I have seen some casseroles in my day but this corn and bacon casserole just looks divine! Simply beautiful and delicious. Might have to put this on the table next week! Hummm… I need a trip to the store and fast!
WOWzer, this looks AMAZING. Bookmarking!
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What a great casserolle.Yummy:)
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Corn and bacon sounds about perfect to me! I'm not from Iowa, but I grew up on a farm where sweet corn was one of the main crops- loooove my sweet corn. This looks yummy! 🙂
I posted this recipe on my blog today, thanks so much! It has so much flavor, scrumptious! I have linked back to your site and given you credit.
I would love to try this recipe if someone could tell me what I might could substitute for the sour cream? My family and I don't like sour cream. Thanks in advance.
Hi Sherry. Plain yogurt would be a great substitution for the sour cream. Hope that helps! Donna
I'm thinking cream cheese would be a yummy substitute for the sour cream. Not quite the same taste, but close, and the texture would be creamy.
I agree with cream cheese.
Corn casserole is amazing, especially with the addition of bacon. I’ll have to make this again for thanksgiving this year!