Corn and Bacon Casserole

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

Ingredients

1-12 oz package frozen corn
½ pound of bacon, diced and cooked crisp
½ an onion, chopped (about ½ cup)
2 teaspoons minced garlic
½ teaspoon red pepper flakes
½ teaspoon salt
¼ teaspoon pepper
2 teaspoons dried parsley
4 ounces lowfat cream cheese
¼ cup nonfat milk

Instructions

Preheat oven to 350 degrees.
In a small bowl, combine softened cream cheese, milk and parsley. Set aside.
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.
Add onions and cook over medium heat until translucent, about 5 minutes.
Add garlic and cook for 1 minute.
Add frozen corn, ⅓ of the bacon, salt and pepper and red pepper flakes and cook until corn is heated through, about 3 minutes.
Remove pan from heat and stir in cream cheese mixture.
Top with remaining bacon crumbles.
Bake for 20 minutes at 350 degrees.
Serve hot.