Cheesy Corn Casserole

3 C. frozen whole kernel corn, thawed
6 slices bacon, cooked and crumbled
1 T. chopped garlic
3 T. butter
3 T. flour
1 1/4 C. (maybe a tad more) whole milk
2 oz. cream cheese
1 1/4 C. shredded sharp cheddar cheese
1/4 tsp. smoked paprika
1/4 tsp. salt
1/2 tsp. black pepper

In a med. size pot, melt the butter over medium high heat and stir in the garlic, cook for about 30 seconds. Add in the flour and whisk to combine. Whisk in the milk and allow to begin to thicken, thin with a little more milk if needed, but you want a gravy like consistency. Remove from heat and stir in the cream cheese, 1 C. of the cheddar cheese and seasonings. When the cheese has melted add the corn and the bacon. Stir well. Pour into a 5×9 baking dish. Sprinkle remaining cheese on top. Bake in a 375 degree oven for 25 minutes or until nice and bubbly. Let sit 5 minutes before serving. This will serve 5-6 people.

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