Corn and Bacon Casserole

6 slices bacon

1/2 cup chopped onion

2 tablespoons all-purpose flour

2 cloves garlic -- minced

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1 cup sour cream

3 1/2 cups whole kernel corn, frozen

1 tablespoon chopped fresh parsley

1 tablespoon chopped fresh chives

In a large skillet, cook bacon until crisp. Drain, reserving 2 tablespoons of drippings. Crumble bacon; set aside.

Saute onion in drippings until tender. Add flour, garlic, salt, and pepper. Cook and stir until bubbly; cook and stir 1 minute more. Remove from the heat and sir in sour cream until smooth. Add corn, parsley, and half of the bacon; mix well.

Pour into a 1-quart baking dish. Sprinkle with remaining bacon.

Bake, uncovered, at 350 degrees F. for 20 to 25 minutes or until heated through. Sprinkle with chives.

Yield: 8 servings.

AUTHOR: Lori A