ROBIN HOOD CORN CASSEROLE

Robin Hood Corn Casserole image

Provided by Jane Thompson

Time 1h

Number Of Ingredients 10

4 ears of sweet corn, cut from cob
1/2 large red onion, diced
4-5 slice smoked bacon, cooked, crumbled (reserve bacon fat)
4 oz cream cheese, softened, cubed
1 c cooked rice
1 c cheddar cheese, shredded
2 Tbsp butter
1 1/2 c milk, separated
2 eggs, beaten ( with 1/2 cup of the milk)
salt and pepper to taste

Steps:

1. Cook 1/2 cup dry rice (this will make 1 cup) Set aside.
2. Cut fresh (raw) corn from the cob. Set aside
3. Fry bacon till crisp. Retain bacon fat. Crumble bacon and set aside.
4. Saute onion in bacon fat till tender. Add butter and cut corn. Saute for 10 min. or till caramelized.
5. Add cream cheese and 1 cup milk. Heat until cheese melts. Add cooked rice. Season to taste with salt and pepper. Cool for about 15 min.
6. Beat 2 eggs with remaining 1/2 cup milk. Add to mixture. Add shredded cheddar. Mix well. Pour into buttered casserole dish.
7. Top with crumbled bacon. Bake for 30 min. at 350 degrees