Cheesy Corn Casserole
Makes 10 to 12 servings
  • 10 slices bacon, chopped
  • ¼ cup butter
  • 4 cloves garlic, minced
  • ½ cup all-purpose flour
  • 1½ cups chicken broth
  • 1 cup heavy whipping cream
  • 1 (8-ounce) package cream cheese, softened
  • 1 (8-ounce) package extra-sharp Cheddar cheese, shredded
  • 8 cups fresh or thawed frozen corn kernels
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 2 cups french-fried onions
  1. Preheat oven to 350°. Spray a 3-quart baking dish with cooking spray.
  2. In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon from skillet, and let drain on paper towels, reserving 2 tablespoons drippings in skillet.
  3. Melt butter with reserved drippings over medium heat. Add garlic; cook for 2 minutes. Whisk in flour; cook, whisking constantly, for 2 minutes. Gradually whisk in broth and cream; cook, whisking occasionally, for 8 minutes or until very thick and bubbly. Stir in cream cheese and Cheddar until melted and smooth. Stir in corn, next 3 ingredients, and cooked bacon. Pour into prepared pan. Sprinkle with fried onions.
  4. Bake for 30 minutes or until hot and bubbly. Let stand for 10 minutes before serving.
Kitchen Tip: Casserole can be assembled and refrigerated up to 2 days ahead. Let it stand at room temperature for 30 minutes, sprinkle with onions, and bake as directed.
Recipe by Paula Deen Magazine at