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Tomato And Bacon Creamed Corn Casserole

  • Prep Time: 20 minutes
  • Cook Time: 2 hours (high) or 4 hours (low)
  • Servings: 16
  • Course: Side Dish

Prep, cooking and cleanup is made super simple when you make this summertime side in your slow cooker.

Reynolds Kitchens® Tips

Reynolds Kitchens Tip

Looking for the perfect sidekick for your family BBQ dish? Make this Tomato & Bacon Creamed Corn Casserole quick and mess-free by using a slow cooker liner. From prep to clean up it’s easy, and delicious.


  • 4 packages (12 ounces each) frozen whole kernel corn, thawed
  • 1 1/2 cups half-and-half, light cream, or whole milk
  • 1 cup chopped onion
  • 1/2 cup finely shredded Parmesan cheese
  • 1/4 cup butter, cut up
  • 1/2 teaspoon salt
  • 3/4 cup shredded Monterey Jack cheese (3 ounces)
  • 6 thick slices peppered bacon, crisp-cooked and chopped
  • 1/2 cup chopped tomato
  • 2 tablespoons snipped fresh basil
  • 1 Reynolds® Slow Cooker Liner


Step 1

Line a 5-to 6-quart slow cooker with a Reynolds® Slow Cooker Liner. Open slow cooker liner and place it inside a slow cooker bowl. Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of bowl.

Step 2

Place 2 packages of the corn in a blender with the cream or milk. Cover and blend until smooth. Transfer to lined slow cooker.

Step 3

Add remaining corn, onion, Parmesan cheese, butter, and salt to the corn mixture. Stir gently with a rubber spatula to combine.

Step 4

Cover and cook for 2 hours on high or for 4 hours on low.

Step 5

Carefully remove lid to allow steam to escape. Transfer from slow cooker liner to a serving dish using a wooden or plastic utensil. Sprinkle with Monterey Jack cheese, bacon, tomato, and basil.

Step 6

Cool slow cooker completely; remove liner and toss. Do not lift or transport liner with food inside.

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