Unfortunately, my son saw me putting the cheese in this dish and said, “I am NOT eating that.” I didn’t react and kept on cooking. At dinnertime, I talked him into taking a bite and he loved it. So there’s your evidence right there that’the cheese doesn’t salt it up too much. Just make sure you use shredded and not cubed. Guess who ended up “eating that?” Yup, Mr. Snarky Pants, ala, my son. He didn’t even mention the cheese in the creamed corn casserole. I guess those tiny shreds didn’t even phase him. I’m glad he enjoyed the dish as much as the rest of us did because I plan to make this recipe again!
I think the bacon was spectacular and even made the dish eat more like a meal. I could see baking some biscuits and serving them alongside and I am pretty sure my family would be satisfied as long as they could have seconds. I’m definitely trying the red pepper idea next. Guess what? I love creamed corn now!
Ingredients
2 packages (one 16 ounces, one 12 ounces) frozen corn, thawed
1 package (8 ounces) Philadelphia cream cheese, cubed
3/4 cup Kraft shredded cheddar cheese
1/4 cup Kerrygold butter, melted
1/4 cup heavy whipping cream
1/2 teaspoon salt
1/4 teaspoon pepper
Instructions
In a 3- or 4-qt. slow cooker, combine all ingredients. Cook, covered, on low 3 to 3-1/2 hours or until cheese is melted and corn is tender. Stir just before serving. Yield: 9 servings.
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Quick Tip: Let the casserole sit for a bit after it comes out of the oven so it firms up perfectly.
