Indiana Corn Casserole - cooking recipe

Ingredients

1 lb bacon
1/2 cup butter
1/2 medium onion, diced
1/2 cup celery, diced
1 red bell pepper, diced
1 green bell pepper, diced
5 tablespoons all-purpose flour
2 cups sour cream
2 lbs fresh corn (or frozen corn, thawed)
1 tablespoon fresh parsley, chopped
salt and pepper, to taste
bacon drippings (optional)

Preparation

Preheat oven to 350 degrees.
Dice bacon and cook. Drain and set aside. Reserve half of bacon drippings to saute the vegetables with.
Melt butter over medium heat in a large pot.
Saute onions, celery, and bell peppers until tender.
Stir in flour, then sour cream, until well combined.
Add in thawed corn and most of the bacon bits and season with salt and pepper at this time.
Pour mixture into 9X13\" glass baking casserole dish. Sprinkle on the remaining bacon bits over the top.
Bake for 30-45 minutes, until top is lightly browned.
Garnish with chopped parsley for that extra \"pop\" of color.