Potato-Corn Bake
Potato-Corn Bake is an moderately easy dinner. Made with 1/2 lb. bacon, cut in 3/4-inch pieces, 1/2 c. finely chopped green pepper, 1/3 c. finely chopped onion, 15 oz. can cream-style corn and 2 c. milk, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
π Recipe adapted from RecipeNLG-Full
Heat oven to 375Β°.
Cook bacon crisp.
Drain, reserving 1 tablespoon of drippings.
Add green pepper and onion.
Cook over medium heat until tender.
Stir in corn, milk, margarine, salt and pepper.
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 11 x 7-inch pan.
Top with bacon, Parmesan cheese and green onion.
Bake for 20 to 25 minutes or until heated through.
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