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Baked Corn and Sour Cream Casserole Recipe

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This recipe for Baked Corn and Sour Cream Casserole is from Flyer Favorites - Volume II, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 strips bacon
2 tbsp. onion, chopped
2 tbsp. margarine or butter
2 tbsp. flour
½ tsp. salt
1 cup sour cream
2 cans (12 ounce) whole kernel corn, drained
1 Tbsp. chopped parsley
Option: Shredded Mild Cheddar Cheese - as desired
Directions:
Directions:
Fry bacon and crumble. Cook onion in butter, blend in flour and salt. Add sour cream gradually, stirring until smooth. Bring to a boil; add corn. Cook until heated through. Fold in half of the bacon. Top with parsley and remaining bacon. Bake 350 degrees for 30-45 minutes or until bubbly. Last 5 minutes of baking top with shredded mild cheddar cheese.
Personal Notes:
Personal Notes:
I top with Mild or Sharp Shredded Cheese (whatever I have on hand at the time) but that is a family personal taste. It is good either way.

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