Thanksgiving is just around the corner and whether you look forward to it or dread it, I have the casserole you will want to bring to the table.
You’ll be happy. The guests will be happy. Most importantly, you’ll be happy (because you get to eat something yummy) and yes, I know I said that already.
Every year I am asked to bring a green bean casserole. It’s a boring old thing to make and so over the many, many years this joke of dish is required, I have made adjustments to liven it up. I have added different cheeses. I have added bacon and that was the most popular. Even vegetarians must love bacon or they wouldn’t make a textured vegetable protein version of bacon. Am I right?
Anyway, I made this corn casserole this week to serve with grilled lamb and it was hit. My husband said this one is a keeper. We all like hearing that when trying a new dish! We had the leftovers with grilled pork chops the following evening. (Doug is THE grill master!)
But seriously, it was very good. Despite the cream it wasn’t a heavy dish and it had lots of color in it. A tasty festive dish. If we were having T-Day at our home I would surely make this casserole, it would be the star! :-)
Ok, here is the recipe. If anyone tries it please do let me know what you think.
Creamy Corn and Bacon Casserole
6 slices of bacon, chopped
1 medium red onion, chopped
1 medium sweet red pepper, cored and chopped
1 bag of frozen corn kernels (16 oz) thawed
¼ cup parsley
2 large eggs
½ cup heavy cream
Salt and pepper
¼ tsp. cumin
1 cup sharp cheddar cheese
1 tsp. cornstarch
Heat oven to 375 F. Grease up a casserole dish or spray with PAM.
Heat a large skillet and cook bacon, onion and pepper until soft.
Stir in corn and parsley.
In a large bowl mix the eggs, heavy cream, salt, pepper and cumin. Stir veggie mixture into the wet ingredients.
After mixing gently add the cornstarch and cheese.
Slide this mixture into a baking dish and bake for 30 minutes or until set.
Definitely a keeper.
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