Potato Corn Bake


Serves: 6
Total Calories: 292

Ingredients

1/2 pound bacon, cut into 3/4-inch pieces
1/2 cup finely chopped green bell peppers
1/3 cup finely chopped onion
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

Directions:

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.

Nutritional Facts:

Serves: 6
Total Calories: 292
Calories from Fat: 133

This Potato Corn Bake recipe is from the Pillsbury Best of the Bake-Off® Cookbook Cookbook. Download this Cookbook today.




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