Corn and Bacon Casserole

Corn and Bacon Casserole is the perfect dish to take to Friendsgiving, because who doesn’t love bacon covered in cream?


  • 6 slices bacon
  • 1⁄2 yellow onion, chopped
  • 2 tablespoons all-purpose flour
  • 2 garlic cloves, finely minced
  • 1⁄2 teaspoon salt
  • 1⁄2 teaspoon black pepper
  • 1⁄2 teaspoon paprika
  • 1⁄2 teaspoon ground mustard
  • 1 cup sour cream
  • 4 cups whole corn kernels, fresh or frozen
  • 1 tablespoon basil, chopped and divided


  • Preheat oven to 350°F.
  • In a large skillet, cook bacon until crisp. Remove bacon and drain fat on a stack of paper towels. Cool and crumble bacon.
  • Sauté onions in 2 tablespoons of reserved bacon fat. Safely discard any additional fat. Cook until onions are translucent.
  • To onions, add flour, garlic, salt, pepper, paprika and mustard. Stir and cook for 1-2 minutes more.
  • Remove skillet from the heat and stir in sour cream, corn, half of the crumbled bacon, and half the basil. Mix well and pour into a 1-quart baking dish.
  • Sprinkle the remaining bacon over the top of the casserole and bake uncovered for 20 minutes, or until heated through.
  • Remove casserole from the oven and serve warm. Refrigerate any leftovers for up to three days.