Ingredients:

– 4 slice bacon, diced
– 1/2 c diced onion
– 1/2 c diced green bell pepper
– 1/4 c diced red bell pepper
– 2 clove garlic, minced
– 2 Tbsp flour
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 1/2 c milk
– 1/2 c shredded cheddar cheese
– 3 c fresh or frozen corn kernels
– 1/2 c bread crumbs

Directions:

1. Preheat oven to 350°F.
2. In a large skillet, cook bacon until crisp. Remove bacon and set aside.
3. Add onions and bell peppers to the bacon drippings in the skillet. Cook until vegetables are tender.
4. Stir in garlic and cook for 1 minute.
5. Sprinkle flour over the vegetable mixture and stir until well combined.
6. Gradually add milk, stirring constantly until the mixture thickens.
7. Remove from heat and stir in cheese until melted.
8. Add corn and cooked bacon to the mixture, stirring to combine.
9. Pour the mixture into a greased 1 1/2-quart casserole dish.
10. Sprinkle bread crumbs over the top.
11. Bake for 25-30 minutes, or until the top is golden and the casserole is heated through.