Coming Soon: Free Book

Coming Soon: Free Book
Planning to give away a book or two!

Sunday, January 22, 2017

Corn Casserole with bacon

The ingredients are 
2 cups dry noodles
 1 can cream style corn 
1 can corn leave the juices in 
1 stick butter
 1 small onion chopped 
3 to 4 cloves garlic chopped
 1 jar of bacon bits
1 cup of cheese
Corn Casserole with bacon
I did not have the recipe in front of me. I should have started by melting the butter. Instead I started at step 2. Preheat oven to 350 degrees.
Yes! Dry noodles
Put the noodles in the bottom (dry). Then put the cream corn in the pan.
Add cream style corn
Then dump the can of corn in.  Do NOT use frozen corn. You need the liquid from the can for the recipe.
Adding corn
Onions are optional but good at the same time.
Ah, Onions!
I guess the same thing can be said about the chopped garlic. As I've mentioned before, I almost always use onions and garlic.
Freshly chopped garlic
Everything is better with bacon.  We buy real bacon pieces but you could make your own too.
Everything is better with bacon
You are seeing two sticks of butter because I doubled the recipe. It worked out for me to melt it and add it in here.
That's a chunk of butter
But, it would have been easier and fewer dishes if I would have done this step first in the Copper Chef Square Pan.
Melted butter :^)
Mix everything together, cover and put in the oven for 30 minutes. (I always rinse the bottom of the cream corn cans with water and dump in the pan. This will add about 1/3 can of water.)
Stir and cover
Stir at 30 minutes. At this point, I added the cheese. I like a lot of cheese so I added extra.
Add cheese when you stir at 30 minutes
(I don't follow recipes very well.) Cool for 30 more minutes with the cover on the top.
Corn Casserole with Bacon!
In the past I've made this in a cake pan which has been very difficult to clean up.  Making it on the Copper Chef Square Pan was perfect. Clean up is a breeze.

This isn't something that fits well into my dietary needs but I make it as a special treat for Dale.

No comments:

Post a Comment