Robin Hood Corn Casserole

Jane Thompson

By
@JanieT

I robbed from one recipe to give to another, hence the name. With corn, bacon, cream cheese, butter and cheddar, you just can't go wrong. Enjoy!
Great side dish with that Easter ham!


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Comments:

Serves:

6-8

Prep:

30 Min

Cook:

30 Min

Method:

Bake

Ingredients

4
ears of sweet corn, cut from cob
1/2
large red onion, diced
4-5 slice
smoked bacon, cooked, crumbled (reserve bacon fat)
4 oz
cream cheese, softened, cubed
1 c
cooked rice
1 c
cheddar cheese, shredded
2 Tbsp
butter
1 1/2 c
milk, separated
2
eggs, beaten ( with 1/2 cup of the milk)
salt and pepper to taste

Directions Step-By-Step

1
Cook 1/2 cup dry rice (this will make 1 cup) Set aside.
2
Cut fresh (raw) corn from the cob. Set aside
3
Fry bacon till crisp. Retain bacon fat. Crumble bacon and set aside.
4
Saute onion in bacon fat till tender. Add butter and cut corn. Saute for 10 min. or till caramelized.
5
Add cream cheese and 1 cup milk. Heat until cheese melts. Add cooked rice. Season to taste with salt and pepper. Cool for about 15 min.
6
Beat 2 eggs with remaining 1/2 cup milk. Add to mixture. Add shredded cheddar. Mix well. Pour into buttered casserole dish.
7
Top with crumbled bacon. Bake for 30 min. at 350 degrees

About this Recipe

Course/Dish: Vegetables, Side Casseroles
Main Ingredient: Vegetable
Regional Style: Southern