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February 2019

Casserole Recipes

Salad Recipes

Sweet Sour Cauliflower Cabbage Salad

Sweet Sour Cauliflower Cabbage Salad Recipe
1 1/2 lb Cauliflower 12 oz Primo cabbage 8 oz Water chestnuts 8 oz Pineapple slices 1 ts Cornst...

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Corn and Bacon Casserole Recipe

Corn and Bacon Casserole recipe and other casserole recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Corn and Bacon Casserole recipe  PDF



6 bacon slices
1/2 cup onion chopped
2 tablespoons all purpose flour
2 cloves garlic minced
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup sour cream
3 1/2 cups corn
1 tablespoon fresh parsley chopped
1 tablespoon fresh chives chopped

In a large skillet, cook bacon until crisp. Drain, reserving 2 T. of drippings. Crumble bacon set aside. Saute onion in drippings until tender. Add flour, garlic, salt and pepper. Cook and stir until bubbly cook and stir 1 minute more. Remove from the heat and stir in sour cream until smooth. Add corn, parsley, and half of the bacon mi well. Pour into a 1 quart baking dish. Sprinkle with remaining bacon. Bake, uncovered, at 350 for 20 25 minutes or until heated through. Sprinkle with chives. Source: Taste of Home Magazine: June/July 1995.

Corn and Bacon Casserole recipe and other casserole recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
535 people have voted
Last Reviewed on 2019-02-17



Sunday, Feb 17 2019 Download & Print Corn and Bacon Casserole recipe  PDF   Casserole recipes RSS   New

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Jerusalem Artichoke with Mushrooms and Thyme
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2 lb Jerusalem artichokes 1 oz Butter 5 ts Olive oil divided use 1 Onion, chopped 1 c White wine 1 Bay leaf 1 1/2 lb Fresh mushrooms 4 Garlic cloves, minced 1 sm Lemon 1 1/2 ts Fresh thyme, chopped Salt and pepper Peel and halve the jerusalem artichokes. In a large pan, heat butter and 2 tablespoons olive oil. Add the onion and fry 2 minutes. Add jerusalem artichokes, white wine, bay leaf and water to cover. Bring to boil, and cook on low heat until the jerusalem artichokes soften, about 1 hour. Meanwhile, thinly slice a small lemon (don't peel). Add the mushr...

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