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Corn and Bacon Casserole

 Corn and Bacon Casserole
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.
6-8 ServingsPrep: 20 min. Bake: 20 min.


  • 6 bacon strips
  • 1/2 cup chopped onion
  • 2 tablespoons King Arthur Unbleached 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


  • 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,

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Corn and Bacon Casserole (continued)

Nutritional Facts: 16 g fat (7 g saturated fat), 31 mg cholesterol, 300 mg sodium, 22 g carbohydrate, 2 g fiber, 5 g protein.