1/2 lb. bacon, cut into 3/4" pieces
1/2 c. finely chopped green bell pepper
1/3 c. finely chopped onion
15 oz. can cream style corn
2 c. milk
3 tbsp. butter
3/4 tsp. salt, if desired
1/8 tsp. pepper
2 c. instant mashed potato flakes
1/2 c. dairy sour cream
1/4 c. grated Parmesan cheese
2 tbsp. finely chopped green onion tops, if desired

Heat oven to 375 degrees. Grease 11 x 7 inch or 9 inch square pan. Cook bacon in large saucepan until crisp. Drain, reserving 1 tablespoon bacon drippings. Set bacon aside.

Return 1 tablespoon bacon drippings to saucepan. Add green pepper and onion to drippings. Cook over medium heat until tender. Stir in corn, milk, butter, salt and pepper; cook over medium heat until tender. Stir in corn, milk, butter, salt and pepper; cook over medium heat until mixture is hot and bubbly. Remove from heat; stir in potato flakes and sour cream until well blended. Spoon mixture into greased pan. Top with bacon, Parmesan cheese and green onions.

Bake at 375 degrees for 20-25 minutes or until thoroughly heated. Makes 6 servings.

Note: To make ahead, prepare, cover and refrigerate up to 4 hours before baking. Bake at 375 degrees for 25-30 minutes or until thoroughly heated.