Robin Hood Corn Casserole
Great side dish with that Easter ham!
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- ears of sweet corn, cut from cob
- 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
- 1 1/2 c
- milk, separated
- eggs, beaten ( with 1/2 cup of the milk)
- salt and pepper to taste
1Cook 1/2 cup dry rice (this will make 1 cup) Set aside.
2Cut fresh (raw) corn from the cob. Set aside
3Fry bacon till crisp. Retain bacon fat. Crumble bacon and set aside.
4Saute onion in bacon fat till tender. Add butter and cut corn. Saute for 10 min. or till caramelized.
5Add 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.
6Beat 2 eggs with remaining 1/2 cup milk. Add to mixture. Add shredded cheddar. Mix well. Pour into buttered casserole dish.
7Top with crumbled bacon. Bake for 30 min. at 350 degrees