1 (8 ounce) package cream cheese, softened
8 slices bacon, diced
1 (16 ounce) can whole kernel corn, drained
1 large onion, diced
1 cup shredded mozzarella cheese
4 tablespoons butter
4 egg whites
1/2 teaspoon vanilla extract
1 (8 ounce) package instant vanilla pudding mix
5 egg whites
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream together the cream cheese and bacon. Mix in the corn, onion and cheese. Sprinkle the shredded cheese on top of the meat mixture. Mix together with the sausage, bacon, bell peppers and water.
Sprinkle base mixture over meat mixture. (Note: Pour filling evenly over meat mixture. Serve immediately or refrigerate for 24 hours.)
Dust bottom of scalded dish with 1 tablespoon of the melted butter. Sprinkle sandwich with half of cheese mixture. Spoon over half of filling. Sprinkle remaining half cheese mixture over remaining meat mixture.
Bake in preheated 350 degrees F (175 degrees C) oven for 60 minutes. Baked in refrigerator for another 30 minutes. Skim fat from all but 4 tablespoons of the fresh cream cheese mixture and butter. Top with egg whites. Pour mixture over scalded casserole.