Cheesy Bacon Corn Casserole

Do you ever get in a cheesy, bacony kind of mood?  That's probably a silly question, isn't it?  So, there I was, on my own for dinner and it was getting late.  I was wrapped up in a dozen projects, papers everywhere, the remnants of cooking projects everywhere.  One of these days I should take a photo of the chaos this place goes through during the day.  But, back to the subject of dinner...

I looked through the fridge supply and saw I had bacon and cheddar cheese, not always staples in my house.  A scan of the cupboards revealed a lonely can of plain corn.  Milk, flour, garlic and spices I always have.  I was picturing something hot and cheesy and melty and bubbling and that's exactly what I got.  And now my little throw-togther dinner is going on the regular dinner rotation because it was goooood.  Enjoy!





Ingredients
1 Tablespoon olive oil or butter
1 Clove garlic, peeled and minced
2 Tablespoons all purpose flour
1 Cup milk (I used low fat)
Salt (I used 1/2 teaspoon) and pepper to taste
Dash of paprika
1 can (approx. 15 oz.) salt and sugar free corn kernels, drained
4 pieces thick cut bacon, cooked and crumbled
3/4 Cup shredded cheddar cheese, divided (I used low fat)
2 Tablespoons chopped scallions or chives

Add the oil and garlic to a large skillet and cook on low for a couple of minutes until the garlic has softened but not browned.  Whisk in the flour until it forms a paste and then slowly whisk in the milk.  Cook on low heat for a couple of minutes until it thickens.  Season with salt, pepper and paprika.  Turn off the heat and whisk in 1/2 cup of the cheese until it is incorporated.  Add the corn, scallions and bacon and stir to combine.  Pour the mixture into one or more baking dishes.  I used two 12 oz. bakers.  Sprinkle the remaining cheese on top and bake in a 400 degree oven for about 15 minutes or until the cheese has melted and the top is a light golden brown.  Makes 2 - 3 servings.