Corn and Tomato Casserole

Name: Corn and Tomato Casserole
Prep time: 1 h
Total time: 1 h
Yield: 6 serving(s)
Ingredients: 4 slices bacon, cut in half; 2 cups breadcrumbs, soft; 2 cups tomatoes, chopped (fresh); 1 medium green pepper, chopped; 3 cups corn, fresh and cut from cob or 1 (16 ounce) bag frozen corn; 1/4 teaspoon salt; 1/4 teaspoon sugar; 1/4 teaspoon black pepper; 1/4 cup butter, melted

Submitted by joancole

"Adapted from http://www.freequickrecipes.com/recipes/corn-and-tomato-casserole.php This is truly summer in a casserole. All of these are in oversupply at around the same time. At first, they are so wonderful just plain, but in time, you might start getting a little tired of them. That's when to bring out the casseroles."

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Ready In:: 1hr
Ingredients:: 9
Serves:: 6

ingredients

4 slices bacon, cut in half
2 cups breadcrumbs, soft
2 cups tomatoes, chopped (fresh)
1 medium green pepper, chopped
1 cups corn, fresh and cut from cob or (16 ounce) bag frozen corn
¹⁄₄ teaspoon salt
¹⁄₄ teaspoon sugar
¹⁄₄ teaspoon black pepper
¹⁄₄ cup butter, melted

directions

Preheat oven to 375.
Take the four slices off the pack as a group and cut in half widthwise.
In a blender, blend 3-4 slices gluten free bread to create 2 cups breadcrumbs.
Place half of bacon in a shallow 2 qt casserole, and top with 1 c breadcrumbs.
Layer half of tomatoes, green pepper, and corn over breadcrumbs; sprinkle with half of salt, sugar and pepper. Repeat layers of the veggies and seasoning.
Combine the melted butter and remaining 1 c breadcrumbs, stirring well; spoon evenly over casserole.
Top with remaining bacon; bake at 375 F for 40-45 minutes.