Corn and Bacon Casserole- Sonja Schaat

Corn and Bacon casserole

6 bacon strips
½ cup chopped onions
2 tablespoons all-purpose flour
2 garlic cloves, minced
½ teaspoon salt
½ teaspoon pepper
1 cup (8 oz.) sour cream
3-1/2 cups fresh or frozen whole kernel corn
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives

In a large skillet, cook bacon until crisp. Drain, reserving 2 tablespoons of drippings. Crumble bacon; set aside. Sauté onion in drippings until tender. Add flour, garlic, salt and pepper. Cook and stir until bubbly; cook and stir 1 min. more. Remove from the heat and stir in sour cream until smooth. Add corn, parsley, an half of the bacon; mix well. Pour in to a 10qt. baking dish. Sprinkle with remaining bacon. Bake, uncovered, at 350 degrees for 20-25 mins. or until hated through. Sprinkle with chives. Yeild: 6-8 servings.