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Bacon Gouda Corn Casserole

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Get ready to add a deliciously nostalgic twist to your holiday feast with a Farmview favorite, Bacon Gouda Corn Casserole. As you gather with loved ones to celebrate, this hearty dish highlights the sweetness of shoepeg corn kernels. Whether you’re looking for an addition to your Thanksgiving spread or Christmas dinner, our Bacon Gouda Corn Casserole is sure to become a table-top tradition. Grab all of these ingredients during your next trip to Farmview Market!


60 minutes





Casserole Ingredients:

16-20 ounces sweet corn, frozen

1 can cream of mushroom soup

8 oz sour cream

2 tbsp onion, chopped finely

10 oz frozen chopped green beans

1 ½ cups grated Rock House Creamery Nanny Moon’s Gouda cheese

¼ tsp salt

Pepper to taste

Topping Ingredients:

1 sleeve of butter crackers

1 stick of butter

5 strips of cooked bacon, crumbled


  • Preheat your oven to 350°F.
  • Finely crumble 1 sleeve of crackers and sprinkle them evenly over the top of the mixture. (Hint: Keep the crackers in the sleeve while you crumble them- it’ll save you a mess!)
  • Unroll crescent dough; separate into 4 rectangles. Firmly press perforations to seal. If using dough sheet: Unroll dough; cut into 2”x2” squares and place one in each mini muffin well.
  • Melt 1 stick of butter and drizzle evenly over the crackers.
  • Bake for 40-45 minutes until bubbly. Add crumbled bacon and serve.

** This side may be put together overnight and stored, covered, in the refrigerator. Add Topping before baking the next day. If cooking from refrigerator temperatures, add 10-15 minutes of bake time to ensure the product is heated thoroughly.**