Corn and Bacon Casserole

Created by: Emily Buys, Clever Housewife

Corn and Bacon Casserole is the perfect dish to take to Friendsgiving, because who doesn’t love bacon covered in cream?

  • 6 slices of bacon
  • ½ yellow onion, chopped
  • 2 Tbsp. all-purpose flour
  • 2 garlic cloves, finely minced
  • ½ tsp. salt
  • ½ tsp. black pepper
  • ½ tsp. paprika
  • ½ tsp. ground mustard
  • 1 cup sour cream
  • 4 cups whole corn kernels, fresh or frozen
  • 1 Tbsp. basil, chopped and divided
  1. Preheat oven to 350° F.
  2. In a large skillet, cook bacon until crisp. Remove bacon and drain fat on a stack of paper towels. Cool and crumble bacon.
  3. Sauté onions in 2 tablespoons of reserved bacon fat. Safely discard any additional fat. Cook until onions are translucent.
  4. To onions, add flour, garlic, salt, pepper, paprika and mustard. Stir and cook for 1-2 minutes more.
  5. Remove skillet from the heat and stir in sour cream, corn, half of the crumbled bacon, and half the basil. Mix well and pour into a 1-quart baking dish.
  6. Sprinkle the remaining bacon over the top of the casserole and bake uncovered for 20 minutes, or until heated through.
  7. Remove casserole from the oven and serve warm. Refrigerate any leftovers for up to three days.

View Party Plan: Friendsgiving