Tomato and Bacon Creamed Corn Casserole

Name: Tomato and Bacon Creamed Corn Casserole
Total time: 140
Yield: 16
Ingredients: 1 Reynolds® Slow Cooker Liner; 4 (10 ounce) packages frozen whole-kernel corn, thawed*; 1.5 cups half and half, light cream, or whole milk; 1 cup chopped onion; 0.5 cup finely shredded Parmesan cheese; 0.25 cup butter, cut up; 0.5 teaspoon salt; 0.75 cup shredded Monterey Jack cheese; 6 thick slices peppered bacon, crisp-cooked and chopped; 0.5 cup chopped tomato; 2 tablespoons snipped fresh basil

Recipe by Reynolds KitchensR from allrecipes.com

Dinner,Side Dish 2 Hr. 20 Mins.

Ingredients

16 servings

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1 Reynolds® Slow Cooker Liner
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4 (10 ounce) packages frozen whole-kernel corn, thawed*
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1.5 cups half and half, light cream, or whole milk
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1 cup chopped onion
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0.5 cup finely shredded Parmesan cheese
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0.25 cup butter, cut up

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0.5 teaspoon salt
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0.75 cup shredded Monterey Jack cheese
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6 thick slices peppered bacon, crisp-cooked and chopped
•

0.5 cup chopped tomato
•

2 tablespoons snipped fresh basil

Instructions

Line a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner.
Place 2 packages of the corn in a blender with the cream or milk. Cover and blend until smooth. Transfer to prepared slow cooker.
Stir remaining corn, onion, Parmesan cheese, butter, and salt into the corn mixture in cooker. Stir gently with a rubber spatula to combine.
Cover and cook for 2 hours on high or for 4 hours on low. Transfer to a serving dish.
Sprinkle with Monterey Jack cheese, bacon, tomato, and basil.