Side Dish ‘n’ Saturdays: Corn Casserole

Corn Casserole

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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.

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