Cheesy Corn Casserole
Baked with cheese and bacon, this warm corn casserole is sure to go quick at any holiday buffet.
This warm corn casserole, baked with cheese and bacon, is a popular side dish at Smokestack restaurant in Kansas City.
Ingredients
- 4 slices bacon, finely chopped
- 6 tbsp. unsalted butter, cubed
- 4 cloves garlic, finely chopped
- 1⁄2 cup flour
- 3 cups milk
- 4 oz. cream cheese, cubed
- 2 oz. Velveeta, cubed
- 2 cups grated extra-sharp cheddar cheese
- 1 tsp. paprika
- 3 lb. fresh or frozen corn kernels
- Kosher salt and freshly ground black pepper, to taste
Instructions
Step 1
Heat oven to 375°. Heat bacon in a 6-qt. saucepan over medium heat, and cook, stirring, until browned, about 8 minutes. Add butter and garlic, and cook until fragrant, about 1 minute. Add flour, and cook, stirring, for 1 minute. Whisk in milk, and bring to a boil; cook, stirring constantly, until thickened, about 2 minutes. Add cream cheese, Velveeta, cheddar, and paprika, and cook until smooth. Remove from heat and stir in corn; season with salt and pepper. Transfer mixture to a 9" × 13" baking dish and bake until top is golden brown and bubbling, about 40 minutes. Let cool before serving.
- Heat oven to 375°. Heat bacon in a 6-qt. saucepan over medium heat, and cook, stirring, until browned, about 8 minutes. Add butter and garlic, and cook until fragrant, about 1 minute. Add flour, and cook, stirring, for 1 minute. Whisk in milk, and bring to a boil; cook, stirring constantly, until thickened, about 2 minutes. Add cream cheese, Velveeta, cheddar, and paprika, and cook until smooth. Remove from heat and stir in corn; season with salt and pepper. Transfer mixture to a 9" × 13" baking dish and bake until top is golden brown and bubbling, about 40 minutes. Let cool before serving.
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