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.
Northerly Nosh 