Yummy Corn Casserole

Seems I struggle with finding enough side dishes when I cook for the boys. They'll eat just about anything, but I don't want to get too far off the beaten path with them, yet I really try to mix things up and not serve them the same thing twice. So, through the years I've worked to have 12 different menus that I fix when we gather and brand in the spring and then again when we wean and ship in the fall.

A few weeks ago I just had a small crew of 6 and I tried a new recipe: Million Dollar Spaghetti. It was ok, but none of us really cared for it so it doesn't make the cut.

Today I'm going to share an easy side dish that I tried out last year and it received rave reviews. I found it on Pinterest here and it became an instant favorite, although I changed some of the amounts and added the bacon.

YUMMY CORN CASSEROLE.

2 1/2 C frozen corn

1 can creamed corn

1 8-oz block of cream cheese, softened

4 oz green chile - I highly recommend fresh green chile  for the best flavor if it is available to you.
4 Tbsp butter
1/4 C chopped green onion
1/4 C chopped red or green pepper
4 slices diced bacon
1/2 tsp Paprika
salt and pepper to taste
Pinch of Cayenne
1 - 6 oz can crispy fried onions

*Saute green onions, peppers and bacon in skillet with 1 Tbsp butter. Spray a 2 qt baking dish with cooking spray. In a large bowl, combine frozen corn, creamed corn, cream cheese, green chiles, 3 Tbsp melted butter, green onion, peppers, bacon, salt, pepper, paprika, and cayenne. Stir to combine and pour into baking dish. Bake at 350 for 20 minutes. Remove from oven and stir in 3/4 of the fried onions. Add remaining onions on top and return to oven. Bake for another 20 minutes.

They should hire me to be a green chile spokesperson because I put it in everything. The canned chile just does not have the flavor of fresh roasted. Ya'll probably roll your eyes every time I say that. :)