Corn With Bacon Casserole

This sounds like a perfect BBQ or Potluck dish -- this way the calories and fat associated with this recipe are distributed over a larger number of people. Actually this just means that, hopefully, I won't be able to eat more than one serving of this casserole. Love the addition of the cream cheese and bacon with the corn -- most of all, the crushed potato chip topping. Where possible, I substituted the lighter version of ingredients. Found this in Taste of the South magazine.

• Ready In: 1 hr 5 mins
• Serves: 12

Ingredients

• 1⁄2 cup red bell pepper, chopped
• 4  green onions, diced
• 2  tablespoons butter, melted
• 2 (8 ounce) packages light cream cheese
• 1  cup light sour cream
• 1  teaspoon salt
• 1⁄2 teaspoon ground black pepper
• 3 (16 ounce) packages whole kernel corn (thawed)
• 12  ounces bacon, cooked and crumbled (drained very well)
• 1  cup  potato chips, crushed

Directions

1. Preheat the oven to 350 degrees F. In a large skillet, saute bell pepper and green onions in butter over medium-high heat for 5 minutes. Add cream cheese, stirring until melted. Remove from heat. Add sour cream, salt, pepper; stir. Add corn and bacon, stirring to combine. Spoon into a 9 x 13 x 2 inch baking dish. Top with crushed potato chips. Bake for 35-45 minutes, or just until hot and bubbly.