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Creamy Corn and Bacon Casserole

Creamy Corn and Bacon Casserole

Nutrition Facts
  • cal. (kcal) 250
Creamy Corn and Bacon Casserole
  • Makes: 8 servings
  • Yield: servings
  • Prep: 15 mins
  • Cook: 13 mins
  • Bake: 35 mins at 375°F
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Ingredients

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  • 6 ounces (about 7 slices) center-cut bacon, chopped
  • 1 medium red onion, chopped
  • 1 medium sweet red pepper, cored and chopped
  • 1 bag (16 oz) frozen corn kernels, thawed
  • 1/4 cup fresh parsley, chopped
  • 2 large eggs plus 1 egg white
  • 1/2 cup heavy cream
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground cumin
  • 1 1/4 cups shredded sharp cheddar
  • 1 teaspoon cornstartch

Directions

  1. Heat oven to 375 degrees . Coat a 1 1/2-quart baking dish with nonstick cooking spray. Heat a large skillet over medium-high heat. Add bacon and cook, stirring, for 5 to 6 minutes; remove to a plate with a slotted spoon.
  2. Reduce heat to medium and add onion and red pepper to skillet. Cook for 7 minutes, until softened. Remove from heat and stir in corn and parsley.
  3. In a large bowl, whisk together eggs, egg white, heavy cream, salt, pepper and cumin. Stir in vegetables and bacon. In a small bowl, toss together 1 cup of the cheddar and the cornstarch. Fold into corn mixture and transfer to prepared baking dish. Bake at 375 degrees for 25 minutes. Top with remaining 1/4 cup cheddar and bake 10 minutes more.

Nutrition Information for Creamy Corn and Bacon Casserole

Servings Per Recipe: 8
PER SERVING: 250 cal., 17 g total fat (9 g sat. fat), 99 mg chol., 297 mg sodium, 15 g carb. (2 g fiber), 11 g pro.