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Bacon Corn Casserole PDF Print E-mail
(0 votes, average 0 out of 5)
Thursday, 15 September 2011 00:00

Printable Recipe

1 pound bacon
½ cup chopped onion
½ cup chopped celery
1 medium red pepper, chopped
1 medium green pepper, chopped
2 pounds corn (fresh or thawed frozen corn)
2 cups sour cream
2 tablespoons cornstarch
½ teaspoon salt
¼ teaspoon pepper

  Preheat oven to 350°F.   
  Cut bacon into small pieces.  Cook bacon in a medium skillet until crisp.  Remove bacon from pan and set aside, reserving the drippings.  Add onion, celery and the green and red peppers to the skillet with the bacon grease.  Saute over medium heat until veggies are soft, about 10 minutes.
     Place corn in a medium bowl.  Stir in sour cream, cornstarch, salt and pepper, the reserved bacon and the sauteed veggies including the drippings.  
     Transfer mixture to a 9" x 13" x 2" pan or 3 quart casserole dish.  Bake for 30-40 minutes or until lightly browned.  

Serves 6-8.
 
Based on a recipe from Family Fun.


This recipe linked to

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