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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Bacon and Corn Casserole Recipe

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This recipe for Bacon and Corn Casserole is from The Romanczuk Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 oz frozen corn
1/2 lb bacon (diced and cooked crisp)
1/2 onion chopped (about 1/2 cup)
2 tsp garlic (minced)
1/2 tsp red pepper flakes
1/2 tsp salt
1/4 tsp pepper
2 tsp dried parsley
4 oz cream cheese
1/4 cup milk
Directions:
Directions:
Preheat oven to 350 degrees

Combine softened cream cheese, milk and parsley in a small bowl
Set aside

Fry diced bacon until crisp
Transfer to a paper towel lined plate with slotted spoon
Wipe out pan with paper towel reserving about 2 tablespoons of bacon drippings
Add onions and cook over medium heat until translucent, about 5 minutes
Add garlic and cook for 1 minute
Add frozen corn, ⅓ of the bacon, salt and pepper and red pepper flakes
Cook until corn is heated through, about 3 minutes
Remove pan from heat
Stir in cream cheese mixture
Transfer to dish to put in oven

Top with remaining bacon crumbles
Bake for 20 minutes at 350 degrees
Serve hot
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
31 minutes to prep and cook

 

 

 

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