Potato-Corn Bake

• 1/2 lb. bacon, cut in 3/4-inch pieces
• 1/2 c. finely chopped green pepper
• 1/3 c. finely chopped onion
• 15 oz. can cream-style corn
• 2 c. milk
• 3 Tbsp. margarine
• 3/4 tsp. salt
• 1/8 tsp. pepper
• 2 c. mashed potatoes
• 1/2 c. sour cream
• 1/4 c. grated Parmesan cheese
• 2 Tbsp. finely chopped green onion tops (if desired)

1. Heat oven to 375u0b0.
2. Cook bacon crisp.
3. Drain, reserving 1 tablespoon of drippings.
4. Add green pepper and onion.
5. Cook over medium heat until tender.
6. Stir in corn, milk, margarine, salt and pepper.
7. Cook over medium heat until mixture is hot and bubbly. Remove from heat.
8. Stir in potato flakes and sour cream until well blended.
9. Spoon mixture into greased 11 x 7-inch pan.
10. Top with bacon, Parmesan cheese and green onion.
11. Bake for 20 to 25 minutes or until heated through.

bacon, green pepper, onion, creamstyle, milk, margarine, salt, pepper, potatoes, sour cream, parmesan cheese, green onion

Taken from www.cookbooks.com/Recipe-Details.aspx?id=860358 (may not work)