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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 4 |
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This is another recipe from my favorite veggie folder. It's perfect for a buffet table or as a side dish. This will feed 4 people... to serve a larger crowd, just double ingredients. I think you will really like this! Please don't omit the chopped eggs, I have made this mistake and it is just not as good! Ingredients:
1/4 cup butter |
2 tablespoons flour |
1 teaspoon dry mustard |
1 tablespoon lemon juice |
salt and pepper |
1/2 cup half-and-half cream |
4 slices bacon, cooked and crumbled (or to taste) |
2 hard-boiled eggs, coarsley chopped |
1 (14 ounce) can canned corn niblets, drained |
1 (14 ounce) can creamed corn |
1/3-1/2 cup grated parmesan cheese |
1 cup cracker crumb, coarsley chopped |
2 tablespoons butter, melted |
Directions:
1. Set oven to 350 degrees.
2. Grease a 1-1/2-quart baking dish, or a dish large enough to hold the mixture.
3. In a large saucpan, melt butter.
4. Add in flour, mustard powder, lemon juice, salt and pepper; mix/whisk well to combine.
5. Add in half and half cream; stir/whisk until thick and bubbly.
6. Remove the pan from the heat and add in bacon, chopped eggs, corn niblets and creamed corn; mix well to combine.
7. Transfer to a casserole dish.
8. Sprinkle with grated Parmesan cheese.
9. Combine the cracker crumbs with melted butter.
10. Sprinkle on top of the cheese.
11. Bake for 40-45 minutes, or until bubbly and hot.
12. Garnish with sliced hard-boiled eggs if desired.
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