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Cook'n with Betty Crocker 
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Potato Corn Bake |
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Serves: 6 Print this RecipeMarion Bedient - Cameron, Wisconsin Bake-Off® Contest 34, 1990 This make-ahead side dish can ease your last-minute meal preparation for relaxed entertaining: 1/2 pound bacon, cut into 3/4-inch pieces 1/2 cup finely chopped green bell peppers 1/3 cup finely chopped onions 1 (15-ounce) can cream-style corn 2 cups milk 3 tablespoons margarine or butter 3/4 teaspoon salt, if desired 1/8 teaspoon pepper 2 cups mashed instant potato flakes 1/2 cup dairy sour cream 1/4 cup grated Parmesan cheese 2 tablespoons finely chopped green onions tops, if desired Heat oven to 375°F. Grease 11 x 7-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 bell pepper and onion to drippings. 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 pan. Top with bacon, Parmesan cheese and green onions. Bake at 375°F. for 20 to 25 minutes or until thoroughly heated. TIP: To make ahead, prepare, cover and refrigerate up to 4 hours before baking. Bake at 375°F. for 25 to 30 minutes or until thoroughly heated. Nutrition Per Serving: Calories 360; Protein 11g; Carbohydrate 33g; Fat 21g; Sodium 860mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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