Corn and Bacon Casserole

6 bacon strips
1/2 cup chopped onion
2 tablespoons all-purpose flour
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup (8 ounces) sour cream
3-1/2 cups frozen whole kernel corn
1 tablespoon chopped fresh parsley

Preheat oven to 350°.

In a large skillet, cook bacon until crisp. Drain, reserving 2 tablespoon 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 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 for 20-25 minutes or until heated through. Yield: 6-8 servings

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