1/2 lb. bacon
1/2 c. finely chopped green 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 potato flakes
1/2 c. dairy sour cream
1/4 c. grated Parmesan cheese
2 tbsp. finely chopped green onion tops (optional)

Heat oven to 375 degrees. Grease 11 x 7 or 9 inch pan. Cook bacon in large saucepan until crisp. Drain, reserving 1 tablespoon of drippings. Return drippings to saucepan. Add green peppers and onions. Cook over medium heat until tender. Stir in corn, milk, butter, salt and pepper. Cook until hot and bubbly. Remove, stir in potato flakes and sour cream; blend. Spoon mixture into greased pan. Top with crumbled bacon, Parmesan cheese and green onion. Bake at 375 degrees for 20 to 25 minutes. Makes 6 servings.