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Corn and Bacon Casserole
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0 strips bacon
/2 cup onion, chopped
tablespoons flour
cloves garlic, minced
1/2 cups sour cream
/2 teaspoon salt
/2 teaspoon pepper
cups fresh or frozen whole kernel corn
tablespoon fresh parsley, chopped
tablespoon fresh chives, chopped
In a large skillet, cook bacon until crisp. Drain, reserving 2 tablespoons of drippings. Crumble bacon;
set aside. Sauté 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−quart baking dish. Sprinkle with
remaining bacon. Bake, uncovered, at 350 degrees F for 20−25 minutes or until heated through.
Sprinkle with chives.
Corn and Bacon Casserole
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