Tomato And Bacon Creamed Corn Casserole
Prep, cooking and cleanup is made super simple when you make this summertime side in your slow cooker.
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.
Place 2 packages of the corn in a blender with the cream or milk. Cover and blend until smooth. Transfer to lined slow cooker.
Add remaining corn, onion, Parmesan cheese, butter, and salt to the corn mixture. Stir gently with a rubber spatula to combine.
Cover and cook for 2 hours on high or for 4 hours on low.
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.
Cool slow cooker completely remove liner and toss. Do not lift or transport liner with food inside.