Post by Steve on Jan 4, 2010 19:27:29 GMT -5
I particularly like this one at Thanksgiving
6 slices bacon
2 Tablespoons chopped onion
2 Tablespoons butter
2 Tablespoons flour
½ teaspoon salt
1 cup sour cream
2 12-ounce cans whole kernel corn, drained
1 Tablespoon chopped parsley
1. Fry bacon, drain and crumble.
2. Saute onion in butter.
3. Blend in four and salt.
4. Gradually add sour cream, stirring until smooth.
5. Heat just till boiling.
6. Add corn and heat thoroughly.
7. Fold in ½ the bacon.
8. Spoon into a greased 2-quart casserole and top with parsely and remaining bacon.
9. Bake at 350 for 30-35 minutes.
6 slices bacon
2 Tablespoons chopped onion
2 Tablespoons butter
2 Tablespoons flour
½ teaspoon salt
1 cup sour cream
2 12-ounce cans whole kernel corn, drained
1 Tablespoon chopped parsley
1. Fry bacon, drain and crumble.
2. Saute onion in butter.
3. Blend in four and salt.
4. Gradually add sour cream, stirring until smooth.
5. Heat just till boiling.
6. Add corn and heat thoroughly.
7. Fold in ½ the bacon.
8. Spoon into a greased 2-quart casserole and top with parsely and remaining bacon.
9. Bake at 350 for 30-35 minutes.
