Potato Corn Bake
|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)|
|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.