6 slices bacon
2 tbsp. chopped onion
2 tbsp. butter
2 tbsp. flour
1/2 tsp. salt
1 c. sour cream
2 (12 oz.) cans whole kernel corn, drained
1 tbsp. chopped parsley

Fry bacon; drain and crumble. Set aside. Saute onion in butter; blend in flour and salt. Gradually add sour cream, stirring until mixture is smooth. Heat just to boiling; add corn and heat thoroughly. Fold in half of bacon.

Spoon into a greased 2-quart casserole. Top with parsley and remaining bacon. Bake at 350 degrees for 30-45 minutes. Yield: 6-8 servings.