Hello again! It’s Kristin from Yellow Bliss Road, back again with a delicious side dish that’s sure to be a hit at your holiday celebrations! This Corn and Bacon Casserole is definitely going to be on my Thanksgiving menu.
Thanksgiving food is pretty much the best ever. When else can you put all of your favorite things on your plate without anyone telling you to scale it down? This casserole is a delicious blend of savory, sweet and a little spicy. I won’t lie, I kind of just ate some for lunch, so apparently it’s a nice main course as well.
It couldn’t be easier to make. Start by cooking up a half pound of diced bacon until it’s nice and crisp. Remove the bacon to a paper towel lined plate and clean out most of the drippings from the pan, but reserve about two tablespoons. Saute some chopped onion and garlic, and add the frozen corn and half of the bacon, as well as salt, pepper and red pepper flakes.
In a separate bowl, combine softened cream cheese, milk and parsley. Next remove the pan from the heat (just slide it over to the other side of the stove) and add cream cheese, milk, parsley. Once that’s all combined, pour it into a baking dish.
Add the rest of the crumbled bacon to the top and slide the pan int the oven to bake for twenty minutes at 350 degrees.
Looking for more Thanksgiving side dishes? Be sure to check out my Make Ahead Mashed Potatoes, and for dessert, try my Slow Cooker Cranberry Apple Cobbler!
Corn and Bacon Casserole Recipe
Ingredients
- 12 oz frozen corn
- 1/2 lb bacon diced and cooked crisp
- 1/2 onion chopped (about 1/2 cup)
- 2 tsp minced garlic
- 1/2 tsp red pepper flakes
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 tsp dried parsley
- 4 oz lowfat cream cheese
- 1/4 cup nonfat milk
Instructions
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Preheat oven to 350 degrees.
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In a small bowl, combine softened cream cheese, milk and parsley. Set aside.
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Fry diced bacon until crisp and transfer to a paper towel lined plate with a slotted spoon. Wipe out the pan with a paper towel but reserve about 2 tablespoons of the bacon drippings.
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Add onions and cook over medium heat until translucent, about 5 minutes.
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Add garlic and cook for 1 minute.
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Add frozen corn, ⅓ of the bacon, salt and pepper and red pepper flakes and cook until corn is heated through, about 3 minutes.
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Remove pan from heat and stir in cream cheese mixture.
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Top with remaining bacon crumbles.
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Bake for 20 minutes at 350 degrees.
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Serve hot.
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I LOVE simple and delicious side dishes like this one!
Thank you so much, Kristin!
For more great recipes and creations from her head on over to Yellow Bliss Road, and for more information about her go HERE.
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For all side dish recipes on the site go HERE.
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ENJOY!
Looks delicious! Can’t wait to try!
Oh man, that looks yummy! Sinful, but so yummy!
Is this something I could make ahead, put in the refrigerator, and bake when ready?
I love everything about this dish! You can never go wrong with bacon!
We probably have corn as a side dish 3/4 times a week. I can tell you, my family LOOOOOVED this