Inner Chef

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Cheesy Corn Casserole

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I took a spin on a “Thanksgiving Meal Generator” via and this is what they gave me as a veggie.

Cheesy Corn Casserole                      Serves: 12



4 slices bacon, finely chopped

6 Tbsp. unsalted butter, cubed

4 cloves garlic, finely chopped

½ cup flour

3 cups milk

4 oz. cream cheese, cubed

2 oz. Velveeta cheese

2 cups grated Extra Sharp cheddar cheese

1 tsp. paprika

3 lb. fresh or frozen corn kernels

Kosher salt and freshly ground black pepper



Heat oven to 375°.

  1. Heat bacon in a 6-qt. saucepan over medium heat. Stir and cook until browned; about 8 minutes. Add butter and garlic and cook until fragrant; about 1 minute.
  2. Add flour, and stir, cooking for 1 minute. Whisk in milk and bring to a boil. Cook, stirring constantly until thickened; about 2 minutes.
  3. Add cream cheese, Velveeta, cheddar cheese and paprika. Cook until smooth. Remove from heat and stir in corn; season with salt and pepper.
  4. Transfer mixture to a 9×13 inch baking dish and bake until top is golden brown and bubbling; about 40 minutes. Let cool before serving.


Saveur Magazine

Saveur Magazine


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