"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Potato Corn Bake Recipe

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This recipe for Potato Corn Bake, by , is from Theresa's Treasury of Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Saturday, June 30, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1/2 lb bacon, cut into 3/4 inch pieces
1/3 cup finely chopped onions
1 can (15 oz) cream style corn
2 cups milk
3 tablespoons butter
3/4 teaspoons salt
1/8 teaspoon pepper
1/4 cup Parmesan cheese
1/2 cup sour cream
2 cups mashed potato flakes
2 tablespoons finely chopped green onion tops

Directions:
Directions:
Heat oven to 375.

Grease 11 x 7 inch or 9 inch square pan.

Cook bacon in saucepan until crisp. Drain, reserving 1 tablespoon bacon dripping. Set bacon aside.

Return 1 tablespoon bacon drippings to saucepan. Add onion. Cook over medium heat until tender.

Stir in corn, milk, butter, salt and pepper; cook over medium heat until hot and bubbly. Remove from heat; stir in potato flakes and sour cream until well blended. Spoon mixture into greased pan. Top with bacon, Parmesan cheese and green onions.

Bake at 375 for 20-25 minutes.

Number Of Servings:
Number Of Servings:
6

 

 

 

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