| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Casseroles, Meats |
6 |
Servings |
INGREDIENTS
| 6 |
|
Bacon strips |
| 1/2 |
c |
Chopped onion |
| 2 |
tb |
All-purpose flour |
| 2 |
|
Garlic cloves, minced |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 1 |
c |
Sour cream |
| 3 1/2 |
c |
Fresh or frozen whole kernal corn |
| 1 |
tb |
Chopped fresh parsley |
| 1 |
tb |
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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