Knock your socks off - Corn and Bacon Casserole

A girl should be two things, classy & fabulous!

Things that make a girl "fabulous" at 22 weeks pregnant :

1. Remembering to turn the coffee pot on every night.
2. Shaving her legs everyday.
3. Spending 45 minutes on the Elliptical Machine.
4. Making the above Corn and Bacon Casserole...and not eating it all before it made it to the Thanksgiving Feast! SCORE





Things that make a girl "classy" at 22 weeks pregnant :

1. Eating the Bacon one strip at a time and chewing with her mouth closed.
2. Letting the bacon cool down before putting it into her belly.
3. Sharing the bacon with her 3 year old.
4. Contemplating...sharing with her husband.
5. Saying excuse me after the 6th piece of bacon...and cooking more to make sure the casserole did not suffer.





INGREDIENTS
Delightfully borrowed from The Slow Roasted Italian
{Full Printable Recipe}

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





DIRECTIONS

Preheat oven to 350°.

In a large skillet, cook bacon until crisp. Drain, reserving 2 tablespoon of drippings. Crumble bacon then set aside.

Saute onion in drippings until fairly 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. Add the corn, parsley and half of the bacon; mix well. Pour into a medium sized baking dish. Sprinkle with remaining bacon. Bake, uncovered for 20-25 minutes or until heated through.