Creamy Potato, Corn and Bacon Casserole

• Meat

  • 8 slices Bacon, cooked

• Produce

  • 1 cup Corn, frozen
  • 1 tsp Garlic powder
  • 1 bunch Green onions

• Canned Goods

  • 1 package Simply potatoes shredded hash, Browns

• Baking & Spices

  • 1/4 tsp Black pepper
  • 3 tbsp Flour
  • 1/2 tsp Kosher salt

• Snacks

  • 1 sleeve Butter crackers

• Dairy

  • 5 tbsp Butter
  • 1 cup Cheddar cheese, sharp
  • 1 cup Milk, nonfat
  • 1/2 cup Sour cream

Found on yellowblissroad.com

Ingredients

• 3 tablespoons butter
• 3 tablespoons flour
• 1 cup nonfat milk
• 1 teaspoon garlic powder
• ¼ teaspoon black pepper
• ½ teaspoon kosher salt
• ½ cup sour cream
• 1 package (20 ounce) Simply Potatoes Shredded Hash Browns
• 1 cup frozen corn
• 8 slices cooked bacon, chopped (reserve 1-2 tablespoons for garnish)
• 1 bunch green onions, thinly sliced; some tops reserved for garnish
• 1 cup shredded sharp cheddar cheese, divided
• 1 sleeve butter crackers, crushed (about a cup)
• 2 tablespoons melted butter

Directions

• Preheat oven to 350 degrees F.
• Melt butter over medium heat. Whisk in flour and cook until golden in color. Stir in milk and bring to a boil, stirring occasionally, until thickened. Remove from heat and stir in sour cream. Set aside.
• In a large baking dish, stir together potatoes, frozen corn, bacon, sliced green onions and ¾ cup of shredded cheddar cheese.
• Pour the cream mixture over the potato mixture and gently stir to coat. Spread evenly in the casserole dish.
• In a small bowl, stir together the crushed butter crackers, melted butter and remaining ¼ cup of shredded cheddar cheese. Sprinkle this mixture evenly over the potato mixture. Top with reserved bacon.
• Bake casserole for 20-25 minutes, or until bubbly and golden.
• Can substitute breadcrumbs for the butter crackers.