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

Recipe printed from http://TheSlowRoastedItalian.com/