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Vegetable Casseroles

Lynn's Bacon Corn Casserole

6 slices bacon
1/4 cup chopped onion
2 tablespoons chopped green bell pepper
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon salt
1 cup (8 ounces) sour cream
2 cans (12 to 16 ounces each) whole kernel corn, drained
1 tablespoons minced fresh parsley
Directions for corn casserole

In a large skillet, fry bacon; drain, crumble, and set aside. Pour off bacon grease; melt butter over medium low heat. Add onion and green bell pepper; sauté for 2 minutes; stir in flour and salt. Gradually add the sour cream. Heat until it just begins to bubble, stirring constantly; add corn and heat through; stir in half of the crumbled bacon. Transfer corn and sour cream mixture to a 2-quart casserole; top corn casserole with remaining crumbled bacon and chopped parsley.
Corn casserole serves 6.

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