We are having some computer issues so you guys get a recipe today and Obsessions tomorrow. I decided to add this casserole to my Thangsgiving menu last minute after the hubs informed me that pilgrims ate corn at the original Thanksgiving and we needed to as well. This casserole is filled with cheese and bacon- enough said, right? It ain’t healthy but it sure is good!

CHEESY CORN CASSEROLE

4 slices bacon, finely chopped

6 tbsp. unsalted butter, cubed

4 cloves garlic, finely chopped

½ cup flour

3 cups milk

4 oz. cream cheese, cubed

2 oz. Velveeta, cubed

2 cups grated extra-sharp cheddar cheese

1 tsp. paprika

3 lb. fresh or frozen corn kernels

Kosher salt and freshly ground black pepper, to taste

Heat oven to 375°. Heat bacon in a 6-qt. saucepan over medium heat, and cook, stirring, until browned, about 8 minutes. Add butter and garlic, and cook until fragrant, about 1 minute. Add flour, and cook, stirring, for 1 minute. Whisk in milk, and bring to a boil; cook, stirring constantly, until thickened, about 2 minutes. Add cream cheese, Velveeta, cheddar, and paprika, and cook until smooth. Remove from heat and stir in corn; season with salt and pepper. Transfer mixture to a 9″ × 13″ baking dish and bake until top is golden brown and bubbling, about 40 minutes. Let cool before serving.