Creamy Potato, Corn and Bacon Casserole

5 from 4 votes

Creamy Potato, Corn and Bacon Casserole

This Potato, Corn and Bacon Casserole is creamy and delicious and is a classic hash brown casserole taken up about 50 notches! It’s the perfect accompaniment to any holiday entree.

Prep Time15

Cook Time20

Total Time35

Course: Side

Cuisine: American

Servings: servings

Author: Kristin Maxwell

Ingredients

3 tablespoons butter
3 tablespoons flour
1 cup nonfat milk
1 teaspoon garlic powder
¼ teaspoon black pepper
½ teaspoon kosher salt
1/2 cup sour cream
20 oz 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

Instructions

Preheat oven to 350 degrees F.
Melt butter over medium heat. Whisk in flour and garlic powder 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, salt and pepper. Set aside.
In a large baking dish, stir together potatoes, frozen corn, bacon, sliced green onions and 3/4 cup of shredded cheddar cheese.
Pour the sour 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 1/4 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.

Notes

I used refrigerated potatoes. You can use frozen, just thaw them before using in the recipe.

Nutrition

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