Corn and Tomato Casserole
Ingredients:
5 strips bacon, cooked and crumbled, reserve drippings
⅓ cup minced onion
3 tablespoons diced green pepper
1 16-ounce package frozen corn
2 tablespoons brown sugar, optional
1 teaspoon salt
⅛
teaspoon pepper
1 teaspoon dried basil
2½ cups canned tomatoes, drained and chopped
⅔
cup herb-flavored stuffing mix
⅔
cup shredded cheddar cheese
Procedure:
- Sprinkle crumbled bacon in bottom of a 1½ quart casserole.
- Cook onions and green pepper in bacon drippings until tender.
- Add corn, brown sugar, salt, pepper, basil and tomatoes.
- Cook 10-15 minutes.
- Pour over bacon in casserole.
- Top with stuffing mix and cheese.
- Bake at 350° F
for 30 minutes.
