Cheesy Corn Casserole with Cream Cheese

5 from 3 votes

Cheesy Corn Casserole with Cream Cheese

Cheesy Corn Casserole with cream cheese is topped with bacon and crispy Fritos for a decadently delicious side dish that’s also super easy to make. Perfect side for Thanksgiving, Christmas, or family gatherings.

Prep Time20

Cook Time25

Total Time45

Course: Main Course, Side Dish

Cuisine: American

Servings:

Calories: 320kcal

Author: Cara Lanz

Ingredients

1 pound bacon (divided)
1 red pepper, diced (divided)
1 small onion, diced
2 tablespoons flour
8 ounces cream cheese
1 cup milk
1 teaspoon garlic powder
1 tablespoon fresh thyme
1 pinch nutmeg
black pepper
6 cups corn
1 can creamed corn
1 cup shredded cheddar cheese
1 cup crushed Fritos
2 green onions, sliced

Instructions

Preheat the oven to 425 and prepare a 2-2.5 quart casserole dish with nonstick cooking spray.
Cut bacon into 1-inch pieces. Over medium heat, cook the bacon in a Dutch oven or large saucepan until crispy. Remove with a slotted spoon and drain on paper towels. Pour out all but one tablespoon of the bacon grease.
To the bacon grease, add the diced onion and ¾ of one diced red pepper (reserve the rest for the topping) and cook until softened, about 5 minutes, scraping up the baconey goodness from the bottom of the pan as you go.
Add the flour. Cook and stir for a few minutes. Add the cream cheese, milk, garlic powder, thyme, nutmeg, and pepper. Stir and cook for 5-10 minutes or until the cheese sauce has thickened.
Add the corn, creamed corn, and about ¾ of the bacon (reserve the rest for the topping).
Pour the corn mixture into the prepared baking dish and top with cheese. Bake at 425 for about 20 minutes or until the cheese is melted and golden brown.
Add the crushed Fritos and bake for about 5 more minutes and broil for 1-2 minutes or until the Fritos turn golden brown.
Serve with reserved bacon and red pepper, and sliced green onions.

Notes

Make Ahead: Prepare the casserole all the way through baking it, cover with plastic wrap and refrigerate it for a couple of days. Take it out and let it sit for about an hour before baking.

Slow Cooker: Instead of baking it in the oven, heat up the casserole in your slow cooker on high for 1-2 hours or low for 2-3 hours or until warmed through. Save the Fritos until it's time to serve, or they’ll get mushy.

Nutrition