Confetti Corn Casserole

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I make this side dish for most holidays.  I usually make it a day or 2 ahead of time and pop it in the oven about 20 minutes before we eat.  One thing I have learned over the years is that having some dishes you can make a day or 2 before a holiday meal really helps everything go so much smoother.  Plus, maybe the cook wants to enjoy the holidays a little too! 🙂 Of course, there is a reason the kitchen is the center of the home.
Don’t forget to plan out your menu and make a schedule to take some stress off of the holiday. I think all of America could use a break from politics right now and a good family holiday is just what I’m looking forward to!

CONFETTI CORN CASSEROLE

8 oz bacon
32 oz frozen corn (approx 6 cups)
1 onion, diced (approx 1 1/2 cups)
1/2 cup diced red bell pepper
8 oz cream cheese
2 T milk
1 T sugar
1/2 tsp salt
1/2 tsp black pepper
4 green onions, thinly sliced

Cook the bacon in a large skillet until crisp.  Chop bacon and discard all but a couple teaspoons of bacon grease.
Add the corn, onion, and pepper to the skillet and cook over medium heat until cooked through and veggies are softened.
Add the cream cheese, milk, sugar, salt, and pepper. Stir until well combined.
Stir in the green onions and bacon (or you can sprinkle the bacon just on the top if you’d rather).
Place mixture into a greased casserole pan.
If making ahead of time,, cover with plastic wrap and refrigerate before warming in the oven at 350 degrees for about 15-20 minutes.

recipe adapted from Mel’s Kitchen Cafe and Southern Living

Confetti Corn Casserole

Ingredients

  • 8 oz bacon
  • 32 oz frozen corn (approx 6 cups)
  • 1 onion, diced (approx 1 1/2 cups)
  • 1/2 cup diced red bell pepper
  • 8 oz cream cheese
  • 2 T milk
  • 1 T sugar
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 4 green onions, thinly sliced

Instructions

  • Cook the bacon in a large skillet until crisp. Chop bacon and discard all but a couple teaspoons of bacon grease.
  • Add the corn, onion, and pepper to the skillet and cook over medium heat until cooked through and veggies are softened.
  • Add the cream cheese, milk, sugar, salt, and pepper. Stir until well combined.
  • Stir in the green onions and bacon (or you can sprinkle the bacon just on the top if you'd rather).
  • Place mixture into a greased casserole pan.
  • If making ahead of time,, cover with plastic wrap and refrigerate before warming in the oven at 350 degrees for about 15-20 minutes.
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