Tonya’s Must-Have Potato-Corn Bake

Serves: 6
Total Calories: 232


1/2 pound bacon, coarsely chopped
1/2 cup green pepper, finely chopped
1/3 cup onion, finely chopped
1 (15-ounce) can creamed corn
2 cups milk
3 tablespoons butter
3/4 teaspoon salt
1/8 teaspoon pepper
2 cups instant mashed potato flakes
1/2 cup sour cream
1/4 cup grated Parmesan cheese
2 tablespoons green onions, finely chopped


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.

Nutritional Facts:

Serves: 6
Total Calories: 232
Calories from Fat: 163

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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