TOMATO AND BACON CREAMED CORN CASSEROLE

Tomato and Bacon Creamed Corn Casserole image

Prep, cooking and cleanup is made super simple when you make this summertime side in your slow cooker.

Provided by Reynolds Kitchens(R)

Categories Trusted Brands: Recipes and Tips Reynolds®

Time 2h20m

Yield 16

Number Of Ingredients 11

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Ingredients

1 Reynolds® Slow Cooker Liner
4 (10 ounce) packages frozen whole-kernel corn, thawed*
1 ½ cups half and half, light cream, or whole milk
1 cup chopped onion
½ cup finely shredded Parmesan cheese
¼ cup butter, cut up
½ teaspoon salt
¾ cup shredded Monterey Jack cheese
6 thick slices peppered bacon, crisp-cooked and chopped
½ cup chopped tomato
2 tablespoons snipped fresh basil

Steps:

Line a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner.
Place 2 packages of the corn in a blender with the cream or milk. Cover and blend until smooth. Transfer to prepared slow cooker.
Stir remaining corn, onion, Parmesan cheese, butter, and salt into the corn mixture in cooker. Stir gently with a rubber spatula to combine.
Cover and cook for 2 hours on high or for 4 hours on low. Transfer to a serving dish.
Sprinkle with Monterey Jack cheese, bacon, tomato, and basil.

Nutrition Facts : Calories 178 calories, Carbohydrate 17.1 g, Cholesterol 27.7 mg, Fat 10.3 g, Fiber 1.9 g, Protein 7 g, SaturatedFat 5.6 g, Sodium 284.3 mg, Sugar 3 g