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Tomato and Bacon Creamed Corn Casserole
Tomato and Bacon Creamed Corn Casserole
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Prep Time:
20 minutes
Cook Time:
120 minutes
Total Time:
140 minutes
Effortlessly create a summer side dish using your slow cooker for easy prep and cleanup.
Ingredients:
  • 1 Reynolds® Slow Cooker Liner
  • 4 (10 ounce) packages frozen whole-kernel corn, thawed*
  • 1.5 cups half and half, light cream, or whole milk
  • 1 cup chopped onion
  • 0.5 cup finely shredded Parmesan cheese
  • 0.25 cup butter, cut up
  • 0.5 teaspoon salt
  • 0.75 cup shredded Monterey Jack cheese
  • 6 thick slices peppered bacon, crisp-cooked and chopped
  • 0.5 cup chopped tomato
  • 2 tablespoons snipped fresh basil
Instructions:
  • Place a Reynolds® Slow Cooker Liner in a 5- to 6-quart slow cooker.
  • Blend 2 packages of corn with cream or milk until smooth, then transfer to the slow cooker.
  • Combine the rest of the corn, onion, Parmesan cheese, butter, and salt with the corn mixture in the cooker. Gently stir everything together using a rubber spatula.
  • Cook on high for 2 hours or low for 4 hours, then transfer to a serving dish.
  • Layer on the savory Monterey Jack cheese, crispy bacon, juicy tomato, and fragrant basil.

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