Do you ever feel like you eat the exact same thing for every holiday? Like we always have mashed potatoes, stuffing, sweet potatoes, and corn on Thanksgiving and we always have hash brown casserole, baked pineapple, and pierogies for Christmas. There’s nothing wrong with these side dishes and truth be told I’d be upset if we didn’t have them but something I’d like to add in something different.
This year my brother is hosted Thanksgiving for the first time ever. Of course while he hosted it he let me know that I would be doing most of the cooking. Luckily it ended up being a group effort with me, my brother, my husband, my sister-in-law, and her parents all pitching in.
So now that Thanksgiving is over what are we making for Christmas? I hear they are making ham, filet, stuffed shells, and roasted vegetables. I was told to bring a vegetable and a dessert. I felt like they needed some corn but I didn’t just want to bring a bowl of corn with some butter on it. No, I wanted to make something that was warm and inviting and that packed a lot of flavor. I found a great looking Corn Casserole with Bacon that I thought my entire family would enjoy.
Since I didn’t want to make it on Christmas day and hope it tasted good I made it a few weeks ago to test it out. I used fresh corn but you could certainly use canned corn. It’s actually a really simple recipe and while this recipe serves 6, I’ll be doubling it on Christmas so it will serve 12.
The recipe starts by frying the bacon then sauteing the vegetables in the bacon fat. It gives the casserole so much flavor. Then it’s basically a tasty combination of creamy flavors mixed in with the corn and topped off with bacon and green onions.
The creamy casserole tastes fresh and delicious. The bacon really adds a salty flavor and the green onions give it a little punch. It’s the perfect side dish for a holiday because it’s easy to make and can even be made a day ahead of time and warmed up.
- 6 slices bacon
- ½ onion, chopped
- 2 T. flour
- 2 garlic cloves, minced
- salt and pepper
- ½ c. sour cream
- ½ c. evaporated milk
- 4 c. fresh corn (4 or 5 cobs)
- 1 T. fresh parsley, chopped
- 1 t. paprika
- 4 green onions, chopped
- Preheat the oven to 350 degrees. Spray an 8 x 8 baking dish with cooking spray.
- Cook the oven in a large saute pan until browned. Remove from the pan and drain on a paper towel.
- Remove all but 2 tablespoons of bacon fat from the pan.
- Add the onion to the pan with the bacon fat and saute for 4 minutes over medium heat.
- Stir in the flour, garlic, salt, and pepper. Cook for 1-2 minutes.
- Remove from heat and stir in sour cream, evaporated milk, and corn. Mix well until combined.
- Crumble half the bacon into the mixture and stir.
- Pour the corn mixture into the prepared pan. Crumble the remaining bacon on top of the casserole.
- Bake for 20 minutes. Remove from oven and sprinkle the parsley, paprika, and green onions.