Cheesy Corn Casserole
Easy recipe for corn casserole with cream cheese includes bacon and cheddar cheese for a super rich side dish that is pretty much impossible to mess up.
- 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.