Corn and Bacon Casserole

Name: Corn and Bacon Casserole
Ingredients: 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

Shop Ingredients

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

Ingredients

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

Directions

Step 1
Preheat oven to 350°F.
Step 2
In a large skillet, cook bacon until crisp. Remove bacon and drain fat on a stack of paper towels. Cool and crumble bacon.
Step 3
Sauté onions in 2 tablespoons of reserved bacon fat. Safely discard any additional fat. Cook until onions are translucent.
Step 4
To onions, add flour, garlic, salt, pepper, paprika and mustard. Stir and cook for 1-2 minutes more.
Step 5
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.
Step 6
Sprinkle the remaining bacon over the top of the casserole and bake uncovered for 20 minutes, or until heated through.
Step 7
Remove casserole from the oven and serve warm. Refrigerate any leftovers for up to three days.