Posted in Side Dish

Side Dish ‘n’ Saturdays: Corn Casserole

Corn Casserole


Serves 12

Adapted from OAMM

8 cups frozen corn kernels, thawed
1 white onion, finely chopped
1 red bell pepper, finely chopped
1 green bell pepper, finely chopped
16 oz cream cheese, cubed
1 cup heavy cream
2 tsp sugar
2 tsp salt
2 tsp pepper
8 slices bacon, cooked and crumbled (drippings reserved)

Prep Day: In the reserved bacon grease, saute corn, onion, and peppers in a large skillet over medium heat until peppers are tender. Add all remaining ingredients (except bacon), stirring until cream cheese is melted and well-incorporated. Pour into a 13×9 casserole dish, and top with the crumbled bacon.

Prepare as directed; cool completely. Wrap, label, and freeze.

Serve Day: Thaw in refrigerator, then bake at 350°F for 45 minutes or until heated through.



I’m a married mother of 3. Who loves living in Minnesota, prep ahead cooking, and couldn’t live without them now. No more worries about the age old question “What’s for Dinner?”. I am also transitioning my family into the slow food and clean eating movement. I believe it’s best if we can eat food in it’s most natural state. I love to share the information I have been gaining through this whole experience. I’m also a trained personal chef. Cooking is a passion and hobby of mine. Hope your are enjoying the content of my blog.

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