Corn and Bacon Casserole
Indulge in creamy, savory perfection with this irresistible Corn and Bacon Casserole, a comfort food classic that's perfect for family dinners or potluck gatherings. Loaded with sweet corn, crispy bacon, and a rich, cheesy sauce made from cream cheese and shredded cheddar, this dish is topped with golden panko breadcrumbs and Parmesan for a delightful crunch. The simple roux-based sauce ensures the casserole is velvety smooth, while green onions add a pop of freshness. Ready in under an hour, this hearty baked casserole is a crowd-pleaser that's just as enticing as it is easy to make. It's an ideal blend of bold, smoky flavors and creamy textures that will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 8 slices bacon
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 4 ounces cream cheese
- 1 cup cheddar cheese, shredded
- 4 cups frozen corn, thawed
- 2 tablespoons green onions, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup panko breadcrumbs
- 0.5 cup parmesan cheese, grated
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish and set aside.
Cook the bacon in a large skillet over medium heat until crispy. Remove and place on a paper towel-lined plate to drain. Once cooled, crumble the bacon into small pieces.
Discard most of the bacon grease from the skillet, leaving about 1 tablespoon. Add the butter to the skillet and melt over medium heat.
Sprinkle the flour into the skillet and whisk constantly for 1-2 minutes to create a roux.
Gradually pour in the milk while whisking, ensuring no lumps form. Cook for 3-4 minutes, or until the mixture begins to thicken.
Add the cream cheese to the skillet and stir until melted and fully incorporated.
Stir in the shredded cheddar cheese, thawed corn, chopped green onions, salt, and black pepper. Mix well until combined. Remove the skillet from heat.
Fold in the crumbled bacon, reserving a small handful for the topping.
Transfer the mixture into the prepared casserole dish and smooth the surface evenly.
In a small bowl, combine the panko breadcrumbs, grated parmesan cheese, and olive oil. Mix until the breadcrumbs are evenly coated with the oil.
Sprinkle the breadcrumb mixture over the casserole, then top with the reserved bacon crumbles.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the casserole is bubbling around the edges.
Remove from the oven and let the casserole rest for 5 minutes before serving. Garnish with additional green onions if desired.
Nutrition Facts
Calories |
2870 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 174.5 g | 224% | |
| Saturated Fat | 89.5 g | 447% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 458 mg | 153% | |
| Sodium | 5843 mg | 254% | |
| Total Carbohydrate | 238.5 g | 87% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 81.7 g | ||
| Protein | 123.6 g | 247% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 2013 mg | 155% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 3551 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
