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CORN AND BACON CASSEROLE
I've had this recipe for years and use it as a good standby for buffets and potlucks.
6 slices Bacon
1/2 cup chopped Onion
2 cloves Garlic -- minced
2 tablespoons Flour -- minced
1/2 teaspoon Salt
1/2 teaspoon Pepper
1 cup Sour Cream
2 cans Corn (15-oz.each) -- drained
1 tablespoon chopped fresh Parsley, or 1 teaspoon dried
1 tablespoon chopped fresh Chives, or 1 teaspoon dried
dash Tabasco sauce
Preheat oven to 350 degrees; grease a 1-quart casserole. In a large skillet, cook bacon until crisp; drain, reserving 2 tablespoons of the drippings. Crumble bacon; set aside. Saute onion and garlic in drippings until tender. Stir in flour, salt and pepper; cook and stir until bubbly, about 1-2 minutes. Remove from heat and stir in sour cream until smooth. Add corn, parsley, chives and 1/2 of the bacon; mix well. Pour into the casserole; sprinkle with remaining bacon. Bake uncovered 20-25 minutes or until heated through. Dish can be covered with foil and kept warm up to 1 hour.

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Copyright 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved