Corn And Bacon Casserole
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Casseroles, Meats | 6 | Servings | |
INGREDIENTS
| 6 | Bacon strips | |
| 1/2 | c | Chopped onion |
| 2 | T | All-purpose flour |
| 2 | Garlic cloves, minced | |
| 1/2 | t | Salt |
| 1/2 | t | Pepper |
| 1 | c | Sour cream |
| 3 1/2 | c | Fresh or frozen whole kernal |
| corn | ||
| 1 | T | Chopped fresh parsley |
| 1 | T | Chopped fresh chives |
INSTRUCTIONS
In a large skillet, cook bacon until crisp. Drain, reserving 2 tablespoons 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 the 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, at 350 for 20-25 minutes or until heated through. Sprinkle with chives. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 270
Calories From Fat: 203
Total Fat: 22.7g
Cholesterol: 45mg
Sodium: 477.7mg
Potassium: 163.1mg
Carbohydrates: 10.2g
Fiber: <1g
Sugar: 1.7g
Protein: 6.1g