1 1/2 lbs. bacon, cut into 3/4-inch pieces
1/2 c. chopped green onion
2 c. milk
3/4 tsp. salt
1/8 tsp. pepper
1/4 c. Parmesan cheese
15 oz. can cream style corn
3 tbsp. butter
1/2 c. sour cream
2 c. potato buds

Grease 11x7-inch pan or 9-inch square pan. Cook bacon in large pan until crisp. Drain, saving 1 tablespoon bacon drippings. Return the 1 tablespoon bacon drippings to pan. Add green onion and cook over low heat until tender. Stir in corn and milk, butter, salt and pepper and cook until hot and bubbly.

Remove from heat. Stir in potato buds and sour cream until well blended. Spoon into greased pan. Top with bacon, Parmesan cheese and green onions. Bake for 20-25 minutes at 375 degrees until well heated.