Cheesy Corn And Bacon Bake

• 3 slices Thick Cut Bacon, Diced
• 3 Tablespoons Butter
• 1/2 cups Chopped Onion
• 1/2 cups Chopped Red Pepper
• 2 cloves Garlic, Minced
• 1/4 cups Flour
• 2 cups Milk
• 4 ounces, weight Cream Cheese, Softened And Cut Into Small Pieces
• 1-1/2 cup Shredded Cheese (I Used Sharp Cheddar; Pepper-jack Is Really Good As Well)
• 1 teaspoon Frank's Hot Sauce
• 2 packages (12 Oz. Size) Frozen Corn, Thawed
• 1/2 teaspoons Salt
• 1/4 teaspoons Black Pepper
• 1/4 cups Sour Cream

1. In a large sauce pan over medium heat, cook the bacon until crisp. Remove with a slotted spoon. Leave about 1 tablespoon bacon grease in the pan and add butter. Add the onion and red pepper and saute about 5 minutes over medium heat until vegetables soften. Add garlic and saute 1 minute until fragrant.
2. Add flour and whisk 1-2 minutes until bubbly. Add the milk and bring to a simmer. Simmer a few minutes until mixture thickens slightly. Remove from heat and add the cream cheese and the shredded cheese, stir until melted. Add the Frank's, corn, salt, pepper and sour cream. Pour into a greased casserole dish. Bake in a 350u0b0F oven for 35 to 40 minutes.
3. Enjoy!

bacon, butter, onion, red pepper, garlic, ubc, milk, weight cream cheese, shredded cheese, frozen corn, salt, ubc, ubc

Taken from tastykitchen.com/recipes/sidedishes/cheesy-corn-and-bacon-bake/ (may not work)