Corn & Bacon Casserolecasseroles, meats 6 bacon strips 1/2 cup chopped onion 2 tablespoon all-purpose flour 2 garlic cloves, minced 1/2 teaspoon salt 1/2 teaspoon pepper 1 cup sour cream 3 1/2 cup fresh or frozen whole kernal corn 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh chives In a large skillet, cook bacon until crisp. Drain, reserving 2 tablespoons of drippings. Crumble bacon; set aside. Saute onion in drippings 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. Pour into a 1-qt. baking dish. Sprinkle with remaining bacon. Bake, uncovered, at 350 for 20-25 minutes or until heated through. Sprinkle with chives. |
