- 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
- 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.
04/25/2018
recipepes.com
Tomato and Bacon Creamed Corn Casserole, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
