I have heard that you should never serve a new recipe to guests. This past Christmas, I broke that rule. I needed to bring a side dish that wouldn’t require a lot of prep work on my part. And if I could make it ahead of time, even better! I took a chance on this ooey, gooey corn casserole for Christmas Eve and got rave reviews. Whew! But really, how could you go wrong with anything that lists bacon, butter, Velveeta, and cream cheese in its ingredients? It’s rich, super cheesy, and pretty much impossible to mess up.
This casserole can be assembled a couple days before you plan on serving and stored in the refrigerator. It also travels wells, making it perfect for family get togethers or pot lucks.
Cheesy Corn Casserole
- 4 slices bacon, finely chopped
- 6 tablespoons unsalted butter, cubed
- 4 cloves garlic, finely chopped
- ½ cup flour
- 3 cups milk
- 4 ounces cream cheese, cubed
- 2 ounces Velveeta, cubed
- 2 cups grated cheddar cheese
- 1 teaspoons paprika
- 3 pounds fresh or frozen corn kernels
- Kosher salt and freshly ground black pepper, to taste
- Preheat oven to 375 degrees.
- In a large saucepan, heat bacon pieces over medium heat, stirring occasionally, until bacon is cooked and brown – about 8-10 minutes.
- Add butter and garlic. Cook until garlic is fragrant, about 30 seconds to 1 minute. Stir in flour, stirring constantly, for 1 minute.
- Whisk in milk, stirring constantly until thoroughly combined. Bring mixture to a boil and continue to cook until thickened, about 2 minutes.
- Stir in cream cheese, Velveeta, cheddar, and paprika. Heat, stirring frequently, until cheese is melted and mixture is smooth.
- Remove pan from heat. Pour in corn. Stir until corn is evenly coated with the cheese mixture. Season with salt and pepper.
- Pour mixture into a greased 9” x 13” baking dish. Bake for 40 minutes or until the top is browned and the casserole is bubbling. Remove pan from the oven and allow to sit for 15 minutes before serving.