Corn and Bacon Casserole

6 bacon strips
1/2 cup chopped onion
2 tbsp. all-purpose flour
2 garlic cloves, minced
1/2 tsp. salt
1/2 tsp. pepper
1 cup (8 oz.) sour cream
3 1/2 cups fresh or frozen whole kernel corn
1 tbsp. chopped fresh parsley
1 tbsp. chopped fresh chives

IN a large skillet, cook bacon until crisp. Drain, reserving 2 tbsp. 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 one minute more.

REMOVE from heat and stir in sour cream until smooth.

ADD corn, parsley and half of bacon, mix well.

POUR into a 1 quart baking dish. Sprinkle with remaining bacon.

BAKE uncovered at 350 degrees for 20-25 minutes or until heated through. Sprinkle with chives.

Makes 6-8 servings.

from: Taste of Home, June/July 1995