It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Bacon Crackle Corn Bake
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- #29343
serves/makes:
ready in:
30-60 minutes
30-60 minutes
2 reviews
1 comment
ingredients
6 slices bacon, cut into 1/2" pieces
1/2 cup chopped onion
2 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon minced fresh garlic
8 ounces sour cream
2 packages (16 ounce size) frozen whole kernel corn, thawed and drained
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
directions
Heat oven to 350 degrees F.
In large skillet, cook bacon over medium high heat, stirring occasionally, until partially cooked, about 4 minutes. Add onion; continue cooking until bacon is browned, 4-5 minutes. Drain off fat except for 1 tablespoon Set bacon and onion aside.
Stir flour, salt, pepper and garlic into reserved bacon fat. Cook over medium heat, stirring constantly, until smooth and bubbly, 30 seconds. Stir in sour cream, corn and 1/3 of bacon and onion mixture. Pour into 1 1/2 quart casserole; sprinkle with remaining bacon onion mixture. Bake for 25-30 minutes or until heated through. Sprinkle with parsley and chives.
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nutrition data
200 calories, 9 grams fat, 27 grams carbohydrates, 6 grams protein per serving.
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reviews & comments
November 17, 2014
Family Favorite. Would not be a holiday without this!!
November 13, 2012
I have been making this recipe for Thanksgiving for at least 3 years now. It is so GOOD! Everyone loves it, and my husband requests it every year. It goes so well with the rest of our Thanksgiving meal. I make it just as is and do not change a thing. Thanks, Jeannine, for sharing!
I have some creme fraiche. Could I use this instead of sour cream?