Corn And Bacon Casserole **** 9/97

Categories:
casserole, corn

1/2 lb bacon
1/2 cup chopped onion
1 tablespoon flour
1 garlic clove; minced
1/4 teaspoon salt
1/4 teaspoon pepper
4 oz sour cream
1 3/4 cup frozen whole kernal corn
1 tablespoon parsley
1 1/2 teaspoon chives

In a dutch oven, cook bacon until crisp. Drain; reserving 2 tablespoons of drippings. Crumble bacon; set aside. Saute onions in drippings until tender. Add flour, garlic, salt, and pepper. Cook and stir until bubbly. Cook and stir one minute more. Remove from the heat and stir in sour cream until smooth. Add corn, parsley, chives, half of the bacon; mix well. Pour into a one quart baking dish. Sprinkle with remaining bacon. Bake, uncovered at 350 for 20-25 minutes or until heated through.

Yield: 4 servings