Corn With Bacon Casserole |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 12 |
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This sounds like a perfect BBQ or Potluck dish - this way the calories and fat associated with this recipe are distributed over a larger number of people. Actually this just means that, hopefully, I won't be able to eat more than one serving of this casserole. Love the addition of the cream cheese and bacon with the corn - most of all, the crushed potato chip topping. Where possible, I substituted the lighter version of ingredients. Found this in Taste of the South magazine. Ingredients:
1/2 cup red bell pepper, chopped |
4 green onions, diced |
2 tablespoons butter, melted |
2 (8 ounce) packages light cream cheese |
1 cup light sour cream |
1 teaspoon salt |
1/2 teaspoon ground black pepper |
3 (16 ounce) packages whole kernel corn (thawed) |
12 ounces bacon, cooked and crumbled (drained very well) |
1 cup potato chip, crushed |
Directions:
1. Preheat the oven to 350 degrees F. In a large skillet, saute bell pepper and green onions in butter over medium-high heat for 5 minutes. Add cream cheese, stirring until melted. Remove from heat. Add sour cream, salt, pepper; stir. Add corn and bacon, stirring to combine. Spoon into a 9 x 13 x 2 inch baking dish. Top with crushed potato chips. Bake for 35-45 minutes, or just until hot and bubbly.
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