Bacon Corn Casserole

Cindi Bauer


I happen to of found this delicious side dish recipe at I love the combination of the corn, bacon, and sour cream. This is one side dish I'm sure your family will enjoy.


★★★★★ 1 vote

4 - 5


  • 6
    slices bacon (*see note)
  • 1/4
    cup diced onion
  • 2
    tablespoons butter
  • 2
    tablespoons flour
  • 1/2
    teaspoon salt
  • 1
    cup sour cream
  • 18
    ounces frozen corn (*see note)
  • 1-1/2
    teaspoons dried parsley

How to Make Bacon Corn Casserole


  1. Preheat oven to 350º.
  2. In a skillet, cook bacon, crumble, and set aside.
  3. Cook onion in butter till transparent, in a large 3-quart saucepan.
  4. In the same pan, blend in the flour and salt.
  5. Add the sour cream gradually; keeping texture smooth.
  6. Bring mixture to a boil, then add the frozen corn and parsley.
  7. Reduce the heat, and cook till corn is heated through, then fold in half of the bacon.
  8. Pour bacon/corn mixture into a greased 1 quart baking dish.
  9. Garnish casserole with the remaining bacon.
  10. Bake in oven (uncovered) for 30 minutes, then serve immediately.
  11. *Note: For this recipe, I used thick-sliced bacon, and the brand of frozen corn I used, was Birds Eye Freshlike Cut Golden Corn, as it's a sweet tasting corn. (And yes, I used exactly 18 ounces of the frozen corn in this recipe!)

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