Time 40m Number Of Ingredients 9 Steps:
Preheat the oven to 375 degrees. In a large bowl, whisk together the melted butter, cream cheese, milk, salt, and pepper until well combined. Add the corn, bacon, and one cup of shredded cheese. Stir to coat the corn with the cream cheese mixture. Pour the mixture into a 9x13 baking dish and bake in the preheated oven for 20 minutes. Then, remove the casserole and top with remaining shredded cheese. Return to the oven and bake for 10 minutes, until cheese is melted.
Time 35m Yield 8 Number Of Ingredients 12 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Grease a casserole dish. Whisk together cream cheese, milk, cream, flour, paprika, and garlic powder in a large bowl until combined. Fold in corn, 2 1/2 cups Cheddar cheese, and crumbled bacon. Season with salt and pepper. Pour into the prepared casserole dish and sprinkle with remaining Cheddar cheese. Bake in the preheated oven until cheese is melted and lightly browned, about 20 minutes. Remove from oven and cool for 5 minutes. Sprinkle with chives before serving.
Time 40m Yield 6-8 servings. Number Of Ingredients 10 Steps:
In a large skillet, cook bacon until crisp. Drain, reserving 2 tablespoon of drippings. Crumble bacon; set aside. , Saute onion in drippings until tender. Add flour, garlic, salt and pepper. Cook and stir until bubbly; cook and stir 1 minute more. Remove from heat and stir in sour cream until smooth. Add corn, parsley and half of the bacon; mix well. , Pour into a 1-qt. baking dish. Sprinkle with remaining bacon. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Sprinkle with chives.
Number Of Ingredients 10 Steps:
Preheat oven to 350°. Spray a 13x9-inch baking dish with nonstick cooking spray. Set aside. In a large skillet, melt butter over medium-high heat. Add bell pepper and green onion; cook, stirring occasionally, until softened, 4 to 5 minutes. Stir in cream cheese until melted. Remove from heat. Stir in corn, bacon, sour cream, salt, and pepper. Spoon into prepared dish. Top with potato chips. Bake until browned and bubbly, 35 to 45 minutes.
Time 2h20m Yield 16 Number Of Ingredients 11 Steps:
Line a 5- to 6-quart slow cooker with a Reynolds® 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.
Time 40m Yield 6-8 serving(s) Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees. Cook bacon in a large skillet until crisp, drain reserving 2 tbs drippings. Crumble bacon& set aside. Heat drippings over medium heat,add onion& saute until tender. Stir in flour, garlic,salt& pepper. Cook 1 minute stirring constantly. Remove from heat and stir in sour cream. Add corn, parsley and half of bacon till well blended. Pour mixture into a greased casserole dish. Sprinkle with remaining bacon. Bake 20-25 minutes or until thoroughly heated. Sprinkle with chives& serve.
Time 40m Yield 8 servings, 1/2 cup each Number Of Ingredients 9 Steps:
Heat oven to 350ºF. Combine first 7 ingredients in 8-inch square baking dish. Sprinkle with combined cracker crumbs and butter. Bake 30 min. or until heated through.
Time 40m Yield 4 serving(s) Number Of Ingredients 8 Steps:
Preheat oven to 350 degrees. Cook bacon and crumble. Set aside. Cook onion in butter til transparent. Blend in flour and salt. Add sour cream gradually, keeping texture smooth. Bring mixture to a boil and add corn and parsley. Reduce heat and cook til heated through. Fold in 1/2 the bacon. Pour in greased 1 quart baking dish. Garnish with remaining bacon. Cook for 30 minutes. Serve immediately.
