Baked Corn in Sour Cream

2 tablespoons butter
2 tablespoons chopped onion
2 tablespoons flour
1/2 teaspoon salt
1 cup sour cream
1 1/2 pounds whole kernel corn, frozen
2 tablespoons finely chopped celery
6 slices bacon, cooked crisp and crumbled
1 tablespoon minced fresh parsley

In large saucepan, melt butter. Stir in onion and saute until transparent. Blend in flour and salt. Gradually stir in sour cream until mixture is smooth. Add corn and celery, heating thoroughly. Stir in bacon and parsley. Pour into greased 2-quart casserole. Bake at 350 degrees for 30 to 45 minutes.