Creamy Corn and Bacon Casserole

Creamy Corn and Bacon Casserole
Servings: 8 Yield: servings Prep 15 mins Cook 13 mins Bake 375°F 35 mins


  • 6 ounces (about 7 slices) center-cut bacon, chopped
  • 1 medium red onion, chopped
  • 1 medium sweet red pepper, cored and chopped
  • 1 bag (16 oz) frozen corn kernels, thawed
  • 1/4 cup fresh parsley, chopped
  • 2 large eggs plus 1 egg white
  • 1/2 cup heavy cream
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground cumin
  • 1 1/4 cups shredded sharp cheddar
  • 1 teaspoon cornstartch

Make It

1. Heat oven to 375 degrees . Coat a 1 1/2-quart baking dish with nonstick cooking spray. Heat a large skillet over medium-high heat. Add bacon and cook, stirring, for 5 to 6 minutes; remove to a plate with a slotted spoon.

2. Reduce heat to medium and add onion and red pepper to skillet. Cook for 7 minutes, until softened. Remove from heat and stir in corn and parsley.

3. In a large bowl, whisk together eggs, egg white, heavy cream, salt, pepper and cumin. Stir in vegetables and bacon. In a small bowl, toss together 1 cup of the cheddar and the cornstarch. Fold into corn mixture and transfer to prepared baking dish. Bake at 375 degrees for 25 minutes. Top with remaining 1/4 cup cheddar and bake 10 minutes more.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 250, Fat, total (g): 17, chol. (mg): 99, sat. fat (g): 9, carb. (g): 15, fiber (g): 2, pro. (g): 11, sodium (mg): 297, Percent Daily Values are based on a 2,000 calorie diet.