Tomato and Bacon Creamed Corn Casserole

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

Step: 1

Line a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner.

Step: 2

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

Step: 3

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

Step: 4

Cover and cook for 2 hours on high or for 4 hours on low. Transfer to a serving dish.

Step: 5

Sprinkle with Monterey Jack cheese, bacon, tomato, and basil.

Per Serving: 178 calories; protein 7g; carbohydrates 17.1g; fat 10.3g; cholesterol 27.7mg; sodium 284.3mg.

The most obvious way to choose a side dish is to caught at your main dish (pasta, chicken, seared tofu) and pick more different. If you’re cooking pasta, go for a simple healthy dish . Made steak? Go for more light. If you’re making stir-fry with rice, it must not a good idea to also make a rice salad.

This also can make to cooking method . You don’t want to push more often your oven by scheduling three dishes at once in there, or be rounding four pans on the cooking items . But sometimes you can made a dish do double-duty .