Best Potato Chip Topped Corn Bacon Casserole Recipes

CORN AND BACON CASSEROLE

Corn and Bacon Casserole image

Corn is my three boy's favorite vegetables, so we eat a lot of it. This recipe has been a favorite for years. My husband, Bob, and the boys really enjoy it.

Provided by Taste of Home

Categories Side Dishes

Time 40m

Yield 6-8 servings.

Number Of Ingredients 10

Ingredients

6 bacon strips
1/2 cup chopped onion
2 tablespoons all-purpose flour
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup sour cream
3-1/2 cups fresh or frozen whole kernel corn
1 tablespoon chopped fresh parsley
1 tablespoon minced chives

Steps:

In a large skillet, cook bacon until crisp. Drain, reserving 2 tablespoon of drippings. Crumble bacon; set aside. , Saute onion in drippings until tender. Add flour, garlic, salt and pepper. Cook and stir until bubbly; cook and stir 1 minute more. Remove from heat and stir in sour cream until smooth. Add corn, parsley and half of the bacon; mix well. , Pour into a 1-qt. baking dish. Sprinkle with remaining bacon. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Sprinkle with chives.

Nutrition Facts : Calories 245 calories, Fat 16g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 300mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 2g fiber), Protein 5g protein.

POTATO CHIP CASSEROLE

Potato Chip Casserole image

A simple meat and vegetable casserole that fed the teenagers in our family.

Provided by SBLOVIN

Categories Main Dish Recipes Casserole Recipes Vegetable

Time 35m

Yield 8

Number Of Ingredients 6

Ingredients

1 pound ground beef
1 (15 ounce) can green beans, drained
1 (11 ounce) can whole kernel corn, drained
2 (10.75 ounce) cans condensed cream of mushroom soup, undiluted
1 (8 ounce) package shredded mozzarella cheese
1 cup crushed plain potato chips

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Crumble the ground beef into a large skillet over medium-high heat. Cook and stir until evenly browned. Drain off the grease. Stir in the green beans and corn, and cook for a few minutes. Mix in the cans of soup until well blended. Transfer to a 9x13 inch baking dish. Top with shredded cheese and crushed potato chips.
Bake for about 15 minutes in the preheated oven, until the cheese melts and the chips are toasted. If you like crispier chips, you can sprinkle them on top after the cheese has melted, and bake for another 5 minutes.

Nutrition Facts : Calories 326.6 calories, Carbohydrate 19.2 g, Cholesterol 52.4 mg, Fat 19.5 g, Fiber 1.9 g, Protein 19.5 g, SaturatedFat 7.6 g, Sodium 947.6 mg, Sugar 2.9 g

POTATO CHIP-TOPPED CORN & BACON CASSEROLE

Potato Chip-Topped Corn & Bacon Casserole image

This is a great BBQ or Potluck dish. I found this recipe in an old Taste of the South magazine.

Provided by Daily Inspiration S @DailyInspiration

Categories Vegetables

Number Of Ingredients 9

Ingredients

1/2 cup(s) red bell pepper, chopped
4 - green onions, chopped
2 tablespoon(s) butter, melted
2 package(s) light cream cheese (8 oz. each)
1 cup(s) light sour cream
1/2 teaspoon(s) ground black pepper
3 package(s) frozen whole kernel corn, thawed (16 oz. each)
12 ounce(s) bacon, cooked and crumbled (drained very well)
1 cup(s) crushed potato chips (your choice of flavor)

Steps:

Preheat oven to 350 degrees F.
In a large skillet, saute bell pepper and green onion in butter over medium-high heat for 5 minutes.
Reduce heat and add cream cheese, stirring until melted. Remove from heat and add sour cream, pepper; stir well. Add corn and bacon, stirring to combine.
Spoon filling into a buttered 9 x 13 x 2 inch baking dish. Top with crushed potato chips and bake 35-45 minutes or until hot and bubbly.