Fresh corn and bacon casserole

Yield: 6 Servings

Measure Ingredient
6 slices Bacon
6 \N Ears fresh corn
½ cup Chopped green pepper
½ cup Chopped onion
1 teaspoon Salt
⅛ teaspoon Pepper
2 \N Fresh tomatoes; peeled and sliced

In a large skillet, cook bacon until crisp. Remove from skillet, drain on paper towels and crumble. Remove all but 2 Tablespoons bacon fat from skillet. Cut corn from cobs. Add corn, green pepper and onion to bacon fat.

Cook over high heat for 5 minutes. Add crumbled bacon, salt and pepper. In a 2 quart casserole, alternate layers of the corn mixture and tomato slices. Bake, uncovered, at 350ø for 30 to 40 minutes, until corn is tender. Yield: 6 servings.




From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .

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