Corn and Bacon Casserole, sounds like a match made in heaven, right??? I absolutely though so! I devoured, and I do mean devoured this dish.
Happy Hump Day Everyone! This week does seem like its flying by. We are having a Thanksgiving celebration here all week long at The Slow Roasted Italian, so pull up a chair and stay a while!
Our standard vegetable dish for Thanksgiving is sweet corn, not surprising as Mr W is from Iowa (and you would think I was from there too, as I think corn should be its own food group). In an attempt to try some new things, but stay close to tradition I decided to try this corn casserole. Corn and Bacon, sounds like a match made in heaven, right??? I absolutely though so! I devoured, and I do mean devoured this dish. I loved it so much I even ate it cold. Em also loved this.
Mr Iowa, my sweet corn soul mate… Did not even finish his first serving. I was floored. So, I had to ponder the situation, Mr W did not eat corn… Was the moon going to fall out of the sky??? Would we start driving on the clouds and sleeping on our ceilings? Everything must be out of whack. After careful consideration of all the facts decided it was the sour cream in the casserole that caused this unheard of event to occur, and not the corn. Whew! Disaster averted.
Never fear, I will overcome! I am considering other cream options. We will be having this dish again.
Recipe from Taste of Home
With love, from our simple kitchen to yours.
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Corn and Bacon Casserole
- 6 bacon strips
- 1/2 cup onion, chopped
- 2 tablespoons all-purpose flour
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup sour cream, 8 ounces
- 3-1/2 cups frozen whole kernel corn
- 1 tablespoon fresh parsley, chopped
- Preheat oven to 350°.
- 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 for 20-25 minutes or until heated through.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally Published November 2011
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