Tasty Recipes Tomato and Bacon Creamed Corn Casserole

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Tomato and Bacon Creamed Corn Casserole

"Prep, cooking and cleanup is made super simple when you make this summertime side in your slow cooker."

Ingredients :

• 1 Reynolds® Slow Cooker Liner
• 4 (10 ounce) packages frozen whole-kernel corn, thawed*
• 1 1/2 cups half and half, light cream, or whole milk
• 1 cup chopped onion
• 1/2 cup finely shredded Parmesan cheese
• 1/4 cup butter, cut up
• 1/2 teaspoon salt
• 3/4 cup shredded Monterey Jack cheese
• 6 thick slices peppered bacon, crisp-cooked and chopped
• 1/2 cup chopped tomato
• 2 tablespoons snipped fresh basil

Instructions :

Prep : 20M	Cook : 16M	Ready in : 2H20M

• Line a 5- to 6-quart slow cooker with a Reynolds(R) Slow Cooker Liner.
• Place 2 packages of the corn in a blender with the cream or milk. Cover and blend until smooth. Transfer to prepared slow cooker.
• Stir remaining corn, onion, Parmesan cheese, butter, and salt into the corn mixture in cooker. Stir gently with a rubber spatula to combine.
• Cover and cook for 2 hours on high or for 4 hours on low. Transfer to a serving dish.
• Sprinkle with Monterey Jack cheese, bacon, tomato, and basil.

Notes :

• *Use fresh sweet corn instead of frozen corn when sweet corn is in season. If using fresh corn, you will need 15 ears of corn.
• Looking for the perfect sidekick for your family BBQ dish? Make this Tomato & Bacon Creamed Corn Casserole quick and mess-free by using a slow cooker liner. From prep to cleanup it's easy, and delicious.

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