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Corn and Bacon Casserole
6 bacon slices 1/2 cup onion -- chopped 2 tablespoons all-purpose flour 2 cloves garlic -- minced 1/2 teaspoon salt 1/2 teaspoon pepper 1 cup sour cream 3 1/2 cups corn 1 tablespoon fresh parsley -- chopped 1 tablespoon fresh chives -- chopped In a large skillet, cook bacon until crisp. Drain, reserving 2 T. 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 quart baking dish. Sprinkle with remaining bacon. Bake, uncovered, at 350 for 20 - 25 minutes or until heated through. Sprinkle with chives. Source: Taste of Home Magazine: June/July 1995. |
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