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Corn And Bacon Casserole

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Member since 2006

Serves | Prep Time | Cook Time


6 slices bacon
1/2 cup chopped onion
2 tablespoons all-purpose flour
2 cloves garlic minced
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 cup sour cream
3 1/2 cups whole kernel corn, frozen
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives

In a large skillet, cook bacon until crisp. Drain, reserving 2 tablespoons 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 sir 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 degrees F. for 20 to 25 minutes or until heated through. Sprinkle with chives. Yield: 8 servings.

Per Serving: 165 Calories; 9g Fat (45.8% calories from fat); 5g Protein; 19g Carbohydrate; 2g Dietary Fiber; 17mg Cholesterol; 227mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat

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