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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Corn and Bacon Casserole Recipe

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This recipe for Corn and Bacon Casserole is from The Revised Gray Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 bacon strips
½ cup chopped onion
2 Tbsp all purpose flour
2 garlic cloves, minced
½ tsp salt
½ tsp pepper
1 cup (8 ounces) sour cream
3 ½ cups fresh or frozen whole kernel corn
1 Tbsp chopped fresh parsley
1 Tbsp chopped fresh chives
Directions:
Directions:
In a large skillet, cook bacon until crisp. Drain, reserving two Tbsp of drippings. Crumble bacon; set aside. Saute onion in droppings 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 for 20 to 25 minutes or until heated through. Sprinkle with chives.
Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
This yummy casserole is a great way to dress up corn niblets. We usually have it with barbecue dishes.

 

 

 

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