Rabu, 16 November 2011
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Happy Hump Day Everyone! This week does seem like its flying by. We are having a Thanksgiving celebration here all week long at The Slow Roasted Italian, so pull up a chair and stay a while!
Monday we featured a fantastic Simple Herb Roasted Turkey, Tuesday we had Mashed Potatoes with Sun-Dried Tomatoes and today we are having Corn and Bacon Casserole.
Our standard vegetable dish for Thanksgiving is sweet corn, not surprising as Mr W is from Iowa (and you would think I was from there too, as I think corn should be its own food group). In an attempt to try some new things, but stay close to tradition I decided to try this corn casserole. Corn and Bacon, sounds like a match made in heaven, right??? I absolutely though so! I devoured, and I do mean devoured this dish. I loved it so much I even ate it cold. Em also loved this.
Mr Iowa, my sweet corn soul mate... Did not even finish his first serving. I was floored. So, I had to ponder the situation, Mr W did not eat corn... Was the moon going to fall out of the sky??? Would we start driving on the clouds and sleeping on our ceilings? Everything must be out of whack. After careful consideration of all the facts decided it was the sour cream in the casserole that caused this unheard of event to occur, and not the corn. Whew! Disaster averted.
Never fear, I will overcome! I am considering other cream options. We will be having this dish again.
Are you looking for a great vegetable dish to go with your turkey? How about these fantastic dishes: Honey Glazed Baby Carrots, Rosemary Roasted Onions, Parmesan Peas, or Green Beans with Garlic.
Recipe from Taste of Home
Corn and Bacon Casserole
6 bacon strips
1/2 cup chopped onion
2 tablespoons all-purpose flour
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup (8 ounces) sour cream
3-1/2 cups frozen whole kernel corn
1 tablespoon chopped fresh parsley
Preheat oven to 350°.
In a large skillet, cook bacon until crisp. Drain, reserving 2 tablespoon 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 heat and stir in sour cream until smooth. Add corn, parsley and half of the bacon; mix well.
Pour into a 1-qt. baking dish. Sprinkle with remaining bacon. Bake, uncovered for 20-25 minutes or until heated through. Yield: 6-8 servings.
Click here for a printable version of this recipe - The Slow Roasted Italian.com
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