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Potato Corn Bake

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  Bacon 1⁄2 Pound, cut into 3/4-inch pieces
  Chopped green bell pepper 1⁄2 Cup (8 tbs)
  Chopped onion 1⁄3 Cup (5.33 tbs)
  Canned sweet corn 15 Ounce (Cream Style Golden)
  Milk 2 Cup (32 tbs)
  Margarine/Butter 3 Tablespoon
  Salt 3⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
  Potato flakes 2 Cup (32 tbs)
  Dairy sour cream 1⁄2 Cup (8 tbs)
  Parmesan cheese 1⁄4 Cup (4 tbs), grated
  Chopped green onion tops 2 Tablespoon

Heat oven to 375°F.
Grease llx7-inch or 9-inch square pan.
Cook bacon in large saucepan until crisp.
Drain, reserving 1 tablespoon bacon drippings.
Set bacon aside.
Return 1 tablespoon bacon drippings to saucepan.
Add green pepper and onion to drippings.
Cook over medium heat until tender.
Stir in corn, milk, margarine, salt and peppe'r; cook over medium heat until mixture is hot and bubbly.
Remove from heat; stir in potato flakes and sour cream until well blended.
Spoon mixture into greased pan.
Top with bacon, Parmesan cheese and green onions.
Bake at 375°F. for 20 to 25 minutes or until thoroughly heated.

Recipe Summary

Main Dish

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Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1816 Calories from Fat 985

% Daily Value*

Total Fat 113 g174.2%

Saturated Fat 42.2 g211.2%

Trans Fat 0 g

Cholesterol 182 mg60.7%

Sodium 4346 mg181.1%

Total Carbohydrates 152 g50.6%

Dietary Fiber 11.3 g45.4%

Sugars 59.7 g

Protein 57 g113.5%

Vitamin A 85.7% Vitamin C 148.9%

Calcium 97.3% Iron 14.9%

*Based on a 2000 Calorie diet

Potato Corn Bake Recipe