Corn And Bacon Casserole
  • 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
  1. 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.
  2. 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