Tomato and Bacon Creamed Corn Casserole

• 4 packages (10 ounce) frozen whole kernel corn, thawed*
• 1-1/2 cups half and half, light cream, or whole milk
• 1 cup chopped onion King Sooper's 1 lb For $0.99 thru 02/09
• 1/2 cup finely shredded Parmesan cheese
• 1/4 cup butter, cut up
• 1/2 teaspoon salt
• 3/4 cup shredded Monterey Jack cheese
• 6 slices peppered bacon, crisp-cooked and chopped
• 1/2 cup chopped tomato King Sooper's 1 lb For $0.99 thru 02/09
• 2 tablespoons snipped fresh basil

1. Line a 5- to 6-quart slow cooker with a Reynolds Slow Cooker Liner.
2. Place 2 packages of the corn in a blender with the cream or milk.
3. Cover and blend until smooth.
4. Transfer to prepared slow cooker.
5. Stir remaining corn, onion, Parmesan cheese, butter, and salt into the corn mixture in cooker.
6. Stir gently with a rubber spatula to combine.
7. Cover and cook for 2 hours on high or for 4 hours on low.
8. Transfer to a serving dish.
9. Sprinkle with Monterey Jack cheese, bacon, tomato, and basil.

kernel corn, light cream, onion, parmesan cheese, butter, salt, shredded monterey jack cheese, bacon, tomato king, fresh basil

Taken from www.kraftrecipes.com/recipes/tomato-bacon-creamed-corn-casserole-177852.aspx (may not work)