Roasted Corn and Bacon Casserole
Roasted Corn and Bacon Casserole is so delicious and quick and easy to put together! Every bite tastes just like the best parts of summer but this version is delicious any time of year!
Servings 8 people
Ingredients
- 7 slices bacon cooked and chopped
- 3/4 cup red onion diced
- 3/4 cup red pepper diced
- 1/4 cup jalapeno remove seeds and diced
- 14 oz frozen corn roasted variety
- 2 whole eggs and 1 egg white
- 1/2 cup heavy cream
- 1-1/2 cup Grand Cru cheese grated (6 oz block) divided
- 1/2 Tsp ground cumin
- 1 Tsp cornstarch
- 1/4 Tsp salt
- 1/4 Tsp black pepper
Instructions
- Heat oven to 375°F. Coat a 1-1/2 quart baking dish with nonstick cooking spray.
- Drizzle vegetable oil in a skillet and saute onion, red pepper, and jalapeno until softened (4 minutes). Remove from the heat and add corn. Stir together.
- In a large bowl whisk eggs, egg white, heavy cream, salt, pepper, and cumin. Stir in vegetables and bacon.
- In a small bowl stir cornstarch with 1 cup of the Grand Cru cheese. Fold into the corn mixture and transfer to the prepared baking dish. Bake for 25 minutes. Top with remaining 1/2 cup of cheese and bake for an additional 10 minutes. Serve immediately.
Notes
Recipe adapted from Family Circle Nov. 2014
Nutrition
Calories: 237kcal | Carbohydrates: 13g | Protein: 8g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 83mg | Sodium: 252mg | Potassium: 253mg | Fiber: 1g | Vitamin A: 830IU | Vitamin C: 24.8mg | Calcium: 101mg | Iron: 0.8mg
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
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