Corn and Bacon Casserole

Corn Casserole

Topped with crunchy chips, this creamy corn casserole will go fast at your next gathering.

Corn and Bacon Casserole
Yield: approximately 12 servings
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  1. 1/4 cup butter
  2. 1/2 cup chopped red bell pepper
  3. 4 green onions, diced
  4. 2 (8-ounce) packages cream cheese
  5. 3 (16-ounce) packages frozen corn kernels, thawed
  6. 1 (12-ounce) package bacon, cooked and crumbled
  7. 1 cup sour cream
  8. 1 teaspoon salt
  9. 1/2 teaspoon ground black pepper
  10. 1 cup crushed potato chips
  1. Preheat oven to 350°. Spray a 13x9-inch baking dish with nonstick cooking spray. Set aside.
  2. In a large skillet, melt butter over medium-high heat. Add bell pepper and green onion; cook, stirring occasionally, until softened, 4 to 5 minutes. Stir in cream cheese until melted. Remove from heat.
  3. Stir in corn, bacon, sour cream, salt, and pepper. Spoon into prepared dish. Top with potato chips.
  4. Bake until browned and bubbly, 35 to 45 minutes.
Taste of the South


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