Corn and Bacon Casserole
Sarah Haengel
Delicious! A great way to use up canned corn.
ingredients
- 6 bacon strips
- 1/2 cup chopped onion
- 2 Tbsp all purpose flour
- 2 garlic cloves, minced
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 cup (8 ounces) sour cream
- 3 1/2 cups fresh or frozen whole kernel corn
- 1 Tbsp chopped fresh parsley
- 1 Tbsp chopped fresh chives
directions
- 1
In a large skillet, cook bacon until crisp. Drain, reserving two Tbsp of drippings. Crumble bacon; set aside. Saute onion in droppings until tender. Add flour, garlic, salt, and pepper. Cook and stir until bubbly; cook and stir 1 minute more. Remove from the heat and stir in sour cream until smooth. Add corn, parsley and half of the bacon; mix well.
- 2
Pour into a 1 quart baking dish. Sprinkle with remaining bacon. Bake, uncovered, at 350 degrees for 20 to 25 minutes or until heated through. Sprinkle with chives.
Source: Sarah Haengel
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