Looking for that perfect side dish for a barbecue or potluck? Stop! You’ve come to the right place, as this Cheesy Corn Casserole is just what you need. A delicious mixture of cheese, bacon, and corn, this will have friends and family asking for seconds, thirds, and fourths!
Cheesy Corn Casserole Recipe
Ingredients you will need:
- 4 slices bacon, finely chopped
- 6 tablespoons unsalted butter, cubed
- 4 cloves garlic, finely chopped
- 1/2 cup flour
- 3 cups milk
- 4 oz. cream cheese, cubed
- 2 ounces Velveeta, cubed
- 2 cups grated cheddar cheese
- 1 tsp paprika
- 3 lbs fresh or frozen corn kernels
- Salt and black pepper to taste
Cut and cube 2 ounces Velveeta. The Rada Cheese Knife is an unbeatable way to cut hard and soft cheeses with ease.
In large saucepan over medium heat, cook 4 slices of chopped bacon for 8 – 10 minutes. Add 4 cloves of finely chopped garlic and 6 tablespoons butter. Add 1/2 cup flour, stirring constantly for 1 minute.
Add 3 cups of milk, whisking constantly so that milk doesn’t curdle. At medium to medium-high heat, bring mixture to a boil, stirring constantly.
Add 2 cups shredded cheddar cheese, 4 ounces cream cheese, and 2 ounces cubed Velveeta cheese. Stir until melted. Add 1 teaspoon paprika.
Add 3 lbs fresh or frozen corn kernels. Mix until evenly coated.
Place mixture in 9 x 13 pan. The Rada Rectangular Baker stoneware pan is perfect for this, as it does not need to be seasoned and evenly absorbs heat. Place in 375 degree oven for 40 minutes or until top is browned and bubbly.
Remove from heat and let sit 15 minutes. Enjoy!
A Knife for All Cheeses!
From the fanciest brie to classic American, the Rada Cheese Knife is your go-to knife for cheeses. Whether cubing some Velveeta for a recipe or slicing a piece of expensive French cheese, this knife is ideal. Its ingenious design ensures that not only does the knife easily work through all kinds of cheese, but that the pieces are separated, while a forked end enables you to serve. You won’t ever want to prepare cheeses for yourself or guests again without it!
Switch to Stone Pans!
You’ve tried metal in the kitchen, but do you know what stone can do? The Rada Rectangular Baker is part of our stoneware line, a pan that evenly absorbs heat and doesn’t require cooking oil for most dishes. Unlike most stoneware, it is dishwasher safe, 100% lead free, and capable of going from a freezer to a 400 degree oven without cracking!
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Every year, tens of thousands of nonprofit groups meet and exceed their financial goals with Rada Cutlery! By partnering with Rada Cutlery, your group can offer our extensive catalog of superior kitchen products to supporters, with each sale making an incredible 40% profit! Repeat fundraisers also have massive potential for improvement, as people find they want to expand their Rada collection.
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Cheesy Corn Casserole Video Recipe
Cheesy Corn Casserole Video Transcript
Hi, Kristy in the Rada kitchen, today I’m making a Cheesy Corn Casserole. It has corn, of course, and bacon, and three types of cheeses, shredded cheddar, cream cheese, and Velveeta, which, as you know, is really hard to cut, so I wanted to share how well this Rada Cheese Knife works on really soft cheese.
This cheese knife was designed to cut soft cheeses and hard cheeses. It has these little holes that help reduce the drag. It has a little bit of serration. As you can see, it cuts right through Velveeta with no problem.
It has this little pointed end to help pick up pieces if you want to put them on a plate. But for this recipe we need 2 ounces of cubed cheese. Velveeta, anyway. So now we’ll go to the stove and cook up our bacon. Now, in a large saucepan over medium heat, we’re going to cook 4 slices of chopped bacon. We’re going to cook that about 8 to 10 minutes.
Once your bacon crumbles have nicely browned, we’re going to add 4 cloves of finely chopped garlic and 6 tablespoons of butter. Now we’re going to add half a cup of flour. You want to stir that constantly for one minute. And to this we’re going to whisk in 3 cups of milk. You want to constantly stir that so your milk doesn’t curdle. And at medium to medium-high heat we’re going to bring this mixture to a boil, you want to stir it constantly. So this has thickened, it has cooked for about 2 minutes, it’s nice and thick, and now we’re going t add 2 cups of shredded cheddar cheese, 4 ounces of cream cheese, and our 2 ounces of Velveeta cheese. You want to just stir that in until it’s all melted, also to this I’m going to add a teaspoon of Paprika.
That’s going to give it that nice color. So now the cheese has melted, it’s a nice, creamy, smooth mixture. We’re going to add the corn in. This is frozen. I think fresh would make it even better. So just keep mixing until it’s all evenly coated. And now once you have all the corn mixed in, put it in a 9 x 13 pan. I am using the Rada Stoneware, so you don’t have to preseason that. And you want to preheat oven to 375 degrees. And you’ll put this in the even for about 40 minutes or until top is brown and bubbly. Then you’ll want to let it sit for 15 minutes before you serve it for it to thicken a little bit.
Our Cheesy Corn Casserole is ready to serve, it’s a delicious mixture of cheeses and bacon, the perfect side dish for potlucks and barbecues.
End of Video Transcript