Creamy corn baked in individual ramekins with a rich three-cheese sauce and a little bacon, garlic and paprika. This cheesy corn casserole is a showstopper on a holiday table and easy enough for a weeknight side.
American |
Casseroles |
Comfort Food |
Potluck |
Thanksgiving |
Side Dishes |
Vegetable Dishes
Cheesy Corn Casserole
Nutritional Information
Calories
340
Fats
19.8 g
Protein
13.3 g
Carbs
31.3 g
Ingredients
- 2 slices bacon, finely chopped
- 3 tablespoons butter, cubed
- 2 cloves garlic, minced
- 1/4 cup flour
- 1 1/2 cups milk
- 2 ounces cream cheese, cubed
- 1 ounce processed cheese, cubed
- 1 cup extra sharp cheddar cheese, shredded
- 1/2 teaspoon paprika
- 1/4 teaspoon white pepper
- 24 ounces frozen corn kernels
- Black pepper, to taste (optional)
Directions
1
Preheat oven to 375F.
2
In a medium saucepan, brown bacon over medium heat.
3
Add butter and garlic and saute about 1 minute.
4
Add flour and cook for 1 minute, stirring constantly.
5
Slowly whisk in milk and bring to a boil.
6
Cook, whisking constantly, until thickened, about 2 minutes.
7
Add cheeses and paprika and cook until all the cheese is melted and the mixture is smooth.
8
Remove from heat and stir in corn and white pepper.
9
Spoon the mixture into 6 ramekins and bake until the top is golden brown and bubbling. Cooking time will vary depending on the depth of the ramekins.
10
Let cool before serving.
11
Stir and garnish with black pepper, if desired.
Recipe slightly adapted from saveur.com
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