Robin Hood Corn Casserole

Jane Thompson


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!


★★★★★ 1 vote

30 Min
30 Min


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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

How to Make Robin Hood Corn Casserole


  • 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

Printable Recipe Card

About Robin Hood Corn Casserole

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

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