Creamy Potato, Corn and Bacon Casserole
Holiday Favorites
Spring Brunch
Wholesome potatoes, sweet corn, and salty bacon, all wrapped up in a cream sauce with a crunchy, buttery topping. This casserole is just the kind of over-the-top goodness that you expect on your holiday table.
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15 Prep Time (Min.) |
35 Total Time (Min.) |
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14 Ingredients |
8 Servings |
Ingredients
3 tbsps
butter
3 tbsps
flour
1 cup
nonfat milk
1 tsp
garlic powder
1/4 tsp
black pepper
1/2 tsp
salt
1/2 cup
sour cream
1 package
1 cup
frozen corn
8 slices
cooked bacon, chopped (reserve 1-2 tablespoons for garnish)
1 bunch
green onions, thinly sliced; some tops reserved for garnish
1 cup
shredded sharp cheddar cheese, divided
1 sleeve
butter crackers, crushed (about a cup)
2 tbsps
melted butter
NUTRITION FACTS
Serving Size 8
Servings per container
Amount Per Serving
Calories Calories from Fat
% daily value
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs
Instructions
Preheat oven to 350°F. Melt butter over medium heat. Whisk in flour and cook until golden in color. Stir in milk and bring to a boil, stirring occasionally, until thickened. Remove from heat and stir in sour cream. Set aside. In a large baking dish, stir together potatoes, frozen corn, bacon, sliced green onions and ¾ cup of shredded cheddar cheese. Pour the cream mixture over the potato mixture and gently stir to coat. Spread evenly in the casserole dish. In a small bowl, stir together the crushed butter crackers, melted butter and remaining ¼ cup of shredded cheddar cheese. Sprinkle this mixture evenly over the potato mixture. Top with reserved bacon. Bake casserole for 20-25 minutes, or until bubbly and golden. Can substitute breadcrumbs for the butter crackers.Credit to Yellow Bliss Road
