robin hood corn casserole
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!
prep time
30 Min
cook time
30 Min
method
Bake
yield
6-8 serving(s)
Ingredients
- 4 - ears of sweet corn, cut from cob
- 1/2 - large red onion, diced
- 4-5 slices smoked bacon, cooked, crumbled (reserve bacon fat)
- 4 ounces cream cheese, softened, cubed
- 1 cup cooked rice
- 1 cup cheddar cheese, shredded
- 2 tablespoons butter
- 1 1/2 cups milk, separated
- 2 - eggs, beaten ( with 1/2 cup of the milk)
- - salt and pepper to taste
How To Make robin hood corn casserole
-
Step 1Cook 1/2 cup dry rice (this will make 1 cup) Set aside.
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Step 2Cut fresh (raw) corn from the cob. Set aside
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Step 3Fry bacon till crisp. Retain bacon fat. Crumble bacon and set aside.
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Step 4Saute onion in bacon fat till tender. Add butter and cut corn. Saute for 10 min. or till caramelized.
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Step 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.
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Step 6Beat 2 eggs with remaining 1/2 cup milk. Add to mixture. Add shredded cheddar. Mix well. Pour into buttered casserole dish.
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Step 7Top with crumbled bacon. Bake for 30 min. at 350 degrees
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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