corn casserole1

Corn casserole with bacon & cream Cheese
  1. 1 slices BACON
  2. 1/2 cup diced sweet onion
  3. 1 can 15 ounce can corn kernels, drained
  4. 1 can 15 ounce can cream corn
  5. 4 ounces softened PHILADELPHIA brand cream cheese
  6. 4 each (one sleeve) low-sodium Saltine crackers
  7. 2 eggs, beaten
  8. 3/4 cup MILK
  9. 1/4 tsp CAYENNE PEPPER
  10. as needed PAPRIKA
  1. Pre-heat oven to 350 degrees.
  2. Fry your bacon in a medium skillet until nice and crispy. Remove the bacon to drain on a towel-lined plate. Place your diced onion in the skillet with the bacon grease and cook until the onions are soft and translucent, about 5 minutes.
  3. Place the Satline crackers in a large ziplock baggy and smash them into small crumbs.
  4. Add the bacon, onions, both cans of corn, PHILADELPHIA brand cream cheese, saltine crumbs, eggs, milk, and cayenne to a mixing bowl and stir until well combined. Pour into a 2 quart buttered baking dish and sprinkle paprika on the top.
  5. Bake for 50 minutes or until the center is mostly set and the top is starting to brown.
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