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Potato Corn Bake Recipe

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This recipe for Potato Corn Bake, by , is from NOW WE'RE COOKING, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Juliana Tewksbury


1/2 lb. bacon, fried and cut into 3/4" pieces
1/2 C finely chopped green pepper
1/3 C finely chopped onion
1 (15 oz) can creamed corn
2 C milk
3 Tbsp. margarine or butter
1/4 tsp. salt (if desired)
1/8 tsp. pepper
2 1/4 C mashed potato flakes (Betty Crocker
potato buds - 13.75 oz. box)
1/2 C sour cream
1/4 C grated Parmesan cheese
2 Tbsp. finely chopped green onion tops (if desired)

Cook bacon, drain grease, reserving 1 Tbsp. or more of bacon drippings.

Put reserved drippings in saucepan and add onion and bell pepper. Cook until tender.

Stir in corn, milk, margarine, salt and pepper.

Cook until mixture is hot and bubbly. Remove from heat.

Stir in potato flakes and sour cream until blended.

Put in greased 11" x 7" or square 9" pan.

Top with bacon, cheese and green onions.

Cover with foil. Bake in a 375 degree oven for 20 to 25 min.

Can refrigerate up to 4 hours before baking if desired.




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