Mary Ellen
Guest
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 Posted: Tue Nov 04, 2008 7:30 am Post subject: Potato Corn Bake |
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Requested: Mashed Potato Creamed Corn Casserole
From: Ann
Years ago - in the late 80's I think, there was was recipe which I believe
was a Pillsbury Cook Off winner. It was a mashed potato casserole which
used creamed corn and bacon, green onion, and cheese. Anyone have
anything like that?
Potato Corn Bake
1/2 lb. bacon, cut into 3/4 inch pieces
1/2 cup finely chopped green pepper
1/3 cup finely chopped onion
15-oz. can Cream Style Corn
2 cups milk
3 Tablespoons margarine or butter
3/4 teaspoon salt, if desired
1/8 teaspoon pepper
2 cups Hungry Jack Mashed Potato Flakes
1/2 cup sour cream
1/4 cup grated Parmesan Cheese
Heat oven to 375 degrees. Grease a 11 x 7 inch or a 9 inch square pan.
Cook bacon in a large saucepan until crisp. Drain, reserving 1 tablespoon
bacon drippings. Set bacon aside. Return the 1 tablespoon of bacon
drippings to the saucepan. Add green pepper and onion to the drippings.
Cook over medium heat until tender. Stir in corn, milk, margarine, salt
and pepper; cook over medium heat until the mixture is hot and bubbly.
Remove from heat; stir in potato flakes and sour cream until well blended.
Spoon mixture into a greased pan. Top with bacon and Parmesan Cheese.
Bake at 375 degrees for 20 to 25 minutes or until thoroughly heated. (6
servings) Tip: To make ahead, prepare, cover and refrigerate up to 4
hours before baking. Bake at 375 degrees for 25 to 30 minutes on until
thoroughly heated. This recipe originally came from a very old Pillsbury
Bake-Off Book.
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