Creamy Corn and Bacon Casserole

Creamy Corn and Bacon Casserole
Makes 8
Prep 15 m
Cook 13 m
Bake 35 m



  1. 1 of 3 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. 2 of 3 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. 3 of 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 Information for Creamy Corn and Bacon Casserole
Servings Per Recipe: 8
Per Serving: 297 mg sodium, 2 g fiber, 11 g pro., 15 g carb., 99 mg chol., 9 g sat. fat, 250 kcal cal., 17 g Fat, total