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Corn and Bacon Casserole Recipe

Corn and Bacon Casserole Recipe photo by Taste of Home

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Corn is my three boy's favorite vegetables, so we eat a lot of it. This recipe has been a favorite for years. My husband, Bob, and the boys really enjoy it.

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Corn and Bacon Casserole Recipe

Prep: 20 min. Bake: 20 min.

Yield: 6-8 Servings

20 20 40

Ingredients

6 bacon strips
1/2 cup chopped onion
2 tablespoons all-purpose flour
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspooon pepper
1 cup (8 ounces) sour cream
3-1/2 cups fresh or frozen whole kernel corn
1 tablespoon chopped fresh parsley
1 tablespoon minced chives

Directions

In a large skillet, cook bacon until crisp. Drain, reserving 2 tablespoon 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 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. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 each) equals 245 calories, 16 g fat (7 g saturated fat), 31 mg cholesterol, 300 mg sodium, 22 g carbohydrate, 2 g fiber, 5 g protein.

Originally published as Corn and Bacon Casserole in Taste of Home June/July 1995, p9

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Reviews for Corn and Bacon Casserole

Corn and Bacon Casserole

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Reviewed on Nov. 22, 2012 by jamieheck

This is the best corn I've ever had. Way better than cheesey corn. I used half sour cream and the other half was salted butter and cream cheese. I didn't have chives or parsley but it didn't need it. Sauteing the onions in the same pan after the bacon gives so much flavor. My bacon was very lean so added more butter to the grease to saute onions.

Reviewed on Jul. 31, 2011 by BeckyJo7

Great, family loved it. Made it with fresh corn. Used half of sour cream and other half cream. Added 1 cup mild cheddar cheese. Fabulous.

Reviewed on Dec. 23, 2009 by loribabs

I found this recipe in your magazine many years ago and made it for a function...it was the hit of the party!! I had so many requests for the recipe that evening. I have since added this to my yearly Thanksgiving and Christmas dinner menu.