Cook bacon in a large skillet over medium heat until crisp. Remove bacon from pan, reserving one tablespoon drippings. Add green pepper and onion to drippings; cook over medium heat until tender. Stir in corn, milk, butter, 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 a greased 11"x7" baking pan; top with bacon, Parmesan cheese and green onion. Bake, covered, at 375 degrees for 20 to 25 minutes, or until heated through.
Tip: A trio of flickering votives that look like fireflies! Slip votives into Mason jars, then thread wire around the jar rims to create a loop for hanging. Oh-so pretty on a summer’s evening.
This Tonya’s Must-Have Potato-Corn Bake recipe is from the Summer In the Country Cookbook. Download this Cookbook today.
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