Squaw Corn
Dive into the comforting flavors of Squaw Corn, a classic casserole that brings together vibrant vegetables, creamy corn, crispy bacon, and gooey cheddar cheese for a truly irresistible dish. This hearty recipe is a perfect balance of textures and flavors, featuring a rich roux made with diced onions and green bell peppers, blended seamlessly with sweet corn kernels and cream-style corn for a velvety base. A topping of shredded cheddar cheese bakes to golden perfection, creating a bubbly, cheesy finish that will delight your taste buds. Garnished with crumbled bacon for a savory crunch, Squaw Corn is an easy-to-make crowd-pleaser that’s ideal for potlucks, holiday spreads, or a cozy family dinner. Ready in under an hour, this comforting casserole serves six and pairs beautifully with your favorite side salad or crusty bread for a complete meal. Keywords: Squaw Corn recipe, corn casserole, cheesy vegetable bake, bacon casserole, comfort food recipe.
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Recipe Information
Ingredients
- 6 slices bacon
- 2 tablespoons unsalted butter
- 1 medium (diced) yellow onion
- 1 medium (diced) green bell pepper
- 1 tablespoon all-purpose flour
- 1 cup milk
- 2 cups (drained) canned sweet corn kernels
- 1 cup canned cream-style corn
- 1 teaspoon salt
- 0.5 teaspoons ground black pepper
- 1 teaspoon sugar
- 1 cup shredded cheddar cheese
Instructions
In a large skillet, cook the bacon over medium heat until crispy. Remove the bacon slices and place them on a paper towel to drain. Once cool, crumble the bacon and set aside.
In the same skillet, add the unsalted butter and melt it over medium heat. Add the diced onion and green bell pepper, cooking until softened and fragrant, about 5 minutes.
Sprinkle the flour over the vegetables and stir constantly for 1 minute to create a roux.
Gradually whisk in the milk, ensuring a smooth consistency, and cook until slightly thickened, about 2-3 minutes.
Add the drained sweet corn kernels, cream-style corn, salt, black pepper, and sugar. Stir everything together until well combined. Reduce the heat to low and let the mixture simmer for 5 minutes.
Preheat your oven to 350°F (175°C).
Transfer the corn mixture to a greased 2-quart baking dish. Sprinkle the shredded cheddar cheese evenly over the top.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbling, and golden brown.
Remove the dish from the oven and let it cool slightly. Garnish with crumbled bacon before serving.
Nutrition Facts
Calories |
1265 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.5 g | 69% | |
| Saturated Fat | 24.2 g | 121% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 5048 mg | 219% | |
| Total Carbohydrate | 174.4 g | 63% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 68.3 g | ||
| Protein | 43.7 g | 87% | |
| Vitamin D | 2.9 mcg | 14% | |
| Calcium | 380 mg | 29% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 2469 mg | 53% | |
*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.
