Shout out to my daughter's marching band - Franklin Frebels - who will be heading to Indianapolis next week to participate in Bands of America Grand Nationals! Woohoo! The Frebel's "FX" program is fantastic...would be awesome if they made the finals!
In honor of Grand Nats, I thought I'd post this recipe for Indiana Corn Casserole. It's great for tailgates and a perfect side for chicken or turkey. This recipe is from Family Fun and based on a recipe from the Junior League of Denver.
Indiana Corn Casserole
1 pound bacon, fried and chopped into bite-sized pieces
1/2 cup butter
1/2 medium onion, chopped
1/2 cup celery
1 red bell pepper, chopped
1 green bell pepper, chopped
5 Tbsp all purpose flour
2 cups sour cream
2 pounds frozen corn kernels, thawed
Salt and pepper to taste
1 Tbsp copped parsley
Heat the oven to 350. Fry bacon and set aside. Melt the butter in a large pot over medium heat. Saute the onions, celery, and peppers until soft. Stir in the flour, then the sour cream, until well combined. Add the corn and most of the bacon bits and season with salt and pepper. Pour mixture into a greased 9x13 inch baking dish and sprinkle with the remaining bacon bits and parsley. Bake at 350 for 30-45 minutes or until lightly browned.
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