Confetti Corn Casserole
Continuing with the holiday casserole theme, you’ll see a picture of my Thanksgiving casseroles once more. That delicious-looking concoction in the very back with bacon crumbled on top is today’s feature – confetti corn casserole! Being from the south, we fry EVERYTHING–including our vegetables. This is no exception, and this may well be the most decadent and colorful holiday meal accompaniment you’ve seen!
Confetti Corn Casserole
Author/Source:
Jimmie @ Onceamonthmom.com
Ingredients:
- 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)
Directions:
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.
Freezing Directions:
Prepare as directed; cool completely. Wrap, label, and freeze. To serve, thaw in refrigerator, then bake at 350°F for 45 minutes or until heated through.
Servings: 12
This Post will be linked at:
- Weekend Wander at While He Was Napping
- Saturday Show and Share at Just a Girl
- Show and Tell Saturday at Be Different, Act Normal
- Whatcha Got Weekend at Lolly Jane Boutique
