PIONEER WOMAN SCALLOPED CORN RECIPES

Steps:

• Preheat the oven to 375 degrees. Remove the tater tots from the freezer to let them thaw slightly while you prepare the filling. Heat a large skillet over medium heat. Add the bacon and cook until golden brown and extra crispy, 6-8 minutes. Remove to a paper towel lined plate and leave the grease in the skillet. Set all of the bacon aside for topping later. 
• Add the onion to the skillet and cook until slightly softened, about 4 minutes. Add the garlic and cook 1 more minute. Add the ground beef and break into small pieces with a wooden spoon. Cook the meat until no pink pieces remain, 6-8 minutes. Drain off excess fat or liquid, if you like. Remove skillet from the heat. Stir in the soup, milk, salt and ½ teaspoon black pepper and mix until smooth. Fold in the spinach to wilt slightly, then the corn.
• Sprinkle the cheddar cheese evenly over the top of the casserole. Place the tater tots on top in a single layer, arranging them in concentric circles (or just toss them on and push them very close together.) Sprinkle the top with parmesan cheese and the additional 1/4 teaspoon of black pepper. 
• Bake 30-35 minutes until the tater tots are golden. Remove from the oven and crumble the cooked bacon over top. Let rest 5 minutes. Top with chopped chives or scallions and serve.  

Steps:

• Preheat the oven to 350 degrees F. 
• Heat the milk in a medium saucepan to a simmer over medium heat. In a second medium saucepan, whisk the egg yolks with 3/4 cup of the sugar until thick and light. Stir in the flour and salt to make a smooth paste. 
• Whisk the scalded milk into the egg mixture, blend well and then return the pan to gentle heat. (Make sure the cream is perfectly smooth before letting it boil!) Whisk until boiling. Continue to cook the cream, whisking constantly, until thick and creamy, about 2 minutes. Add the vanilla extract and stir to combine. Strain the pastry cream into a bowl; set aside. 
• Place a layer of the vanilla wafers all over the bottom of a medium baking dish (9-by-13-inch). Spread half of the reserved pastry cream on top of the wafers. Place the bananas evenly over the pastry cream in the baking dish. Top with a second layer of wafers. Spoon the remaining pastry cream over the wafers; set aside. 
• In a heavy-duty mixer fitted with a whisk attachment, beat the egg whites on high speed until soft peaks form. Gradually add the remaining 1/2 cup sugar, a little at a time, beating until stiff peaks form. Spoon the meringue over the pastry cream and spread evenly to cover the entire surface, sealing well at the edges. Using a spatula, make curls and peaks in the meringue. 
• Bake until lightly browned, 15 to 20 minutes. Remove to a rack to cool slightly. Serve immediately, warm or cold.