Cheddar Corn Casserole #10minutewow

Ham is a given at my family’s Easter dinner table. And I’m not going to lie, I’m not the biggest fan. But I do love all of the sides that accompany it! So I wanted to share a side dish that would pair well with the ham but not take forever to prepare.

This Cheddar Corn Casserole from Del Monte’s website is filled with pure deliciousness: corn, cheese, breadcrumbs, bacon… what’s not to love?

The recipe takes just 10 minutes to prep and  then 35 minutes to cook. Del Monte actually has a section on their website highlighting all of their recipes that have 10 minutes or under prep time, so you can worry about the main dishes instead of the sides!

Ingredients:

•  3 cups shredded Cheddar cheese, about 12 oz.
• 2 Tbsps. all-purpose flour
• ½ tsp. black pepper
• ¾ cup milk
• 4 oz. cream cheese, softened
• ⅔ cup sliced green onions, divided
• 1 tsp. hot sauce
• 4 cans (15.25oz.ea.) Del Monte^® Whole Kernel Corn, well drained
• 3/4 cup breadcrumbs
• 4 slices bacon, cooked and crumbled (omit to make vegetarian)
• ½ cup diced red bell pepper, optional topping

Preheat your oven to 350°F. Combine the cheese, flour and black pepper in a medium bowl. Set aside.

Combine the milk, cream cheese, 1/3 cup green onions and hot sauce in a 9×13-inch baking dish.

Add the corn and the shredded cheese mixture, stirring well to evenly combine.

Cover with aluminum foil and bake 30 minutes.

Remove the foil and sprinkle with breadcrumbs, peppers, and bacon, as desired. Turn on the broiler and broil for 5 minutes.

The result is a very creamy corn casserole with a bit of crunch and texture from the breadcrumbs and peppers. The bacon adds some smokiness but can easily be omitted without taking away from the overall casserole.