My mom is one of seven, all of which still live in the area except for one aunt in California. On Saturday we all got together to celebrate the holidays. We had a bit of a potluck and I made this corn casserole.
I had it for the first time on Thanksgiving at Rory's parent's house. And really thought it was a good side. It's pretty simple and not horrible for you so it's one that I'm going to keep in the recipe book. It also goes great with mashed potatoes.
6 slice of bacon sliced into one-inch pieces
2 TBLSP butter
1 small onion diced
2 TBLSP flour
1 cup of nonfat sour cream
2 Sixteen ounce cans of corn drained
1 stalk of celery diced
Preheat oven to 350 degrees
Cook sliced bacon until crispy, drain on a paper towel and set aside.
In large sautée pan melt butter and cook onions until transparent. Add flour and mix until smooth, then add sour cream continuing to mix until smooth. Add half the bacon, corn and celery combine until warm. Place in a casserole dish and sprinkle rest of bacon over the top. Cook for about 30 minutes until bubbling.