BACON-CORN CASSEROLE

Bacon-Corn Casserole image

I have some family members who rarely eat vegetables. I have tried so many different vegetable recipes over the holidays and have been largely unsuccessful. I took an old corn casserole recipe of mother's and kicked it up. The relatives love it! It's now a holiday must have and it's so easy to do. My rule of thumb; you can't miss with bacon! -Lynn Caruso, Gilroy, California

Provided by Taste of Home

Time 50m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

2 packages (10 ounces each) frozen corn, thawed
1 cup heavy whipping cream
1/2 cup whole milk
2 tablespoons sugar
2 tablespoons butter, melted
2 green onions, chopped
1/4 teaspoon salt
1/4 teaspoon pepper
1 package (8-1/2 ounces) cornbread/muffin mix
3/4 pound bacon strips, cooked and crumbled
1/2 cup grated Parmesan cheese, divided
Sour cream and additional chopped green onions, optional

Steps:

In a large bowl, combine the first eight ingredients; stir in muffin mix and bacon. Fold in 1/4 cup cheese. Transfer to a greased 11x7-in. baking dish; sprinkle with remaining cheese., Bake at 350° for 30-40 minutes or until golden brown. Serve with sour cream and green onions if desired.

Nutrition Facts : Calories 432 calories, Fat 25g fat (13g saturated fat), Cholesterol 76mg cholesterol, Sodium 711mg sodium, Carbohydrate 42g carbohydrate (12g sugars, Fiber 2g fiber), Protein 13g protein.