3 Cheese Corn Casserole with Bacon recipe
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I have a confession. I’m in love with this recipe. I cannot make it enough…it’s just soooo good! Now, I am well aware this recipe is full of fatty goodness, but sometimes it’s nice to coat our veggies in cheese and bacon right? 😉 My hubby likes to put this on his mashed potatoes (GAG), I prefer to just enjoy it all by itself, but hey….whatever floats your boat. I’ll try not to judge….
- 6 cans of corn or 2-3 lbs of frozen corn, drained
- 1 stick of butter cubed
- 1/2 cup flour
- 8 oz cream cheese cubed
- 1 cup shredded cheddar cheese
- 1 cup shredded monterey jack cheese
- 2 1/2 cups of milk
- 1 lb bacon cooked and crumbled
Preheat the oven to 350 degrees
Cook bacon, crumble and set aside
Melt butter in a large saucepan over med-high heat
Add flour and stir well, for about one minute (until mixture turns golden brown)
Slowly add milk one cup at a time, stirring until mixture is clear of lumps and all milk has been added
Add in cubes of cream cheese and stir until melted
Stir in remaining cheeses, once blended also stir in bacon crumbles
Mix cheese sauce with corn
Pour into greased baking dish and bake for 20-25 minutes or until slightly browned and bubbly