Tomato and Bacon Creamed Corn Casserole

Prep, cooking and cleanup is made super simple when you make this summertime side in your slow cooker.

• Preparation Time: 20 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 20 mins
• Calories: 178 Calories

Ingredients

• ½ teaspoon salt
• 1 cup chopped onion
• ¾ cup shredded Monterey Jack cheese
• ½ cup chopped tomato
• ½ cup finely shredded Parmesan cheese
• 1 Reynolds® Slow Cooker Liner
• 4 (10 ounce) packages frozen whole-kernel corn, thawed*
• 1 ½ cups half and half, light cream, or whole milk
• ¼ cup butter, cut up
• 6 thick slices peppered bacon, crisp-cooked and chopped
• 2 tablespoons snipped fresh basil

Recipe Instructions

Step 1

Line a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner.

Step 2

Place 2 packages of the corn in a blender with the cream or milk. Cover and blend until smooth. Transfer to prepared slow cooker.

Step 3

Stir remaining corn, onion, Parmesan cheese, butter, and salt into the corn mixture in cooker. Stir gently with a rubber spatula to combine.

Step 4

Cover and cook for 2 hours on high or for 4 hours on low. Transfer to a serving dish.

Step 5

Sprinkle with Monterey Jack cheese, bacon, tomato, and basil.