Indiana Corn Casserole
Corn kernels are combined with cooked bacon, onion, celery, and sweet peppers in a butter, flour and sour cream mixture, then baked in a rectangular dish.
Ingredients
- 1 lb. bacon, cooked crisp and chopped 1/2 cup butter
- 1/2 medium onion, chopped
- 1/2 cup chopped celery
- 1 red pepper, chopped
- 1 green pepper, chopped
- 1/4 cup flour
- 2 cups sour cream
- 2 lbs. fresh corn kernels (or use 1 lb frozen sweet corn, thawed, plus 1 lb frozen shoepeg corn, thawed)
- Salt and pepper to taste
- 1-2 tbsp chopped fresh parsley
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Method
Heat the oven to 350 degrees. Cook the bacon, then chop into bite-size pieces and set it aside. Melt the butter in a large pot over medium heat. Saute the onion, celery and peppers until soft. Stir in the flour, then the sour cream until well combined. Add the corn, half the parsley, and most of the bacon; season with salt and pepper. Pour the mixture into a 9x13 inch baking dish and sprinkle with the remaining bacon bits and parsley. Bake for 30-45 minutes, until lightly browned.
Notes: (Note: For a lower-fat version of this casserole, use half the bacon and butter.)
Number of Servings: 6-8
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