8/26/2015

Corn + Bacon Casserole

Many of you know I'm no stranger to Pinterest.

Okay.

Serious question:

What the hell did moms do to stay awake during midnight feedings before Pinterest?

Someone enlighten me, please...

During one of my bottle-making, diaper-changing sessions in the wee hours of the early morning, I stumbled upon this recipe for Corn and Bacon Casserole.

Then I got to thinking about all the bags of frozen, shucked sweetcorn I had in the deep freezer and how I really needed to use it up. And then I got sidetracked with thinking about everything else we had in the freezer...but that's completely normal thoughts for an exhausted momma in the early morning, right? ;)
Recipe
Corn + Bacon Casserole
Bacon (cooked and crumbled)
½ cup Onion (diced)
2 Tbsp Flour
2 tsp Minced Garlic
½ tsp Salt
½ tsp Black Pepper
1 cup Sour Cream
4 cups Corn
1 tsp Basil
1 tsp Parsley

Preheat the oven to 350 degrees.
Cook bacon, set aside and cool, then crumble.
Saute onion in same skillet.
When tender, stir in flour, minced garlic, salt and pepper. Cook for 1-2 minutes.
Remove from heat and stir in sour cream, corn, parsley and basil as well as half of the crumbled bacon.
Mix well and pour into a 1-quart baking dish.
Top with remaining crumbled bacon.
Bake uncovered for 20-minutes.

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