(A corn casserole with bacon and chopped onion and peppers.
Ingredients:
- 6 slices bacon
- 1/4 cup chopped onion
- 2 tablespoons chopped green bell pepper
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1 cup (8 ounces) sour cream
- 2 cans (12 to 16 ounces each) whole kernel corn, drained
- 1 tablespoons minced fresh parsley
Preparation:
Directions for corn casserole
In a large skillet, fry bacon; drain, crumble, and set aside. Pour off bacon grease; melt butter over medium low heat. Add onion and green bell pepper; sauté for 2 minutes; stir in flour and salt. Gradually add the sour cream. Heat until it just begins to bubble, stirring constantly; add corn and heat through; stir in half of the crumbled bacon. Transfer corn and sour cream mixture to a 2-quart casserole or serving dish; top corn casserole with remaining crumbled bacon and chopped parsley.
Corn casserole serves 6.
In a large skillet, fry bacon; drain, crumble, and set aside. Pour off bacon grease; melt butter over medium low heat. Add onion and green bell pepper; sauté for 2 minutes; stir in flour and salt. Gradually add the sour cream. Heat until it just begins to bubble, stirring constantly; add corn and heat through; stir in half of the crumbled bacon. Transfer corn and sour cream mixture to a 2-quart casserole or serving dish; top corn casserole with remaining crumbled bacon and chopped parsley.
Corn casserole serves 6.
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