Corn and Tomato Casserole
- Ready In:
- 1hr
- Ingredients:
- 5
- Serves:
-
6
ingredients
directions
- Preheat oven to 350% (175 C.) Place bacon in a large skillet.
- Cook over medium heat til crisp and browned.
- Drain,and crumble.
- Melt butter in skllet, add corn and cook for about 5 min.
- stirring constantly.
- Add bacon and salt, remove from heat.
- Spread layer of corn mix.
- into the bottom of a 2-quart casserole, then the tomatoes.
- Repeat layers ending with tomatoes.
- Bake uncovered in oven for 30 minutes.
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Reviews
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I thought this was great. I shortened it by simply putting the corn, bacon and tomatoes in a casserole and not bothering to cook the corn before hand. Assembled it in the am and popped it in the oven just before dinner. Presto. . . instant veggie dish. Thanks Myrna 2 Update May 26,2007. I've made this several time now and it has always worked well. I especially like dishes that can be done ahead and cooked when needed as this one!! I'm sure I'll be doing it quite a few more times too.
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Very nice recipe. BF made this for supper last night, omitted butter entirely, added some chick peas and used Morningstar Farms vegetarian bacon instead of regular (need I explain; we're vegetarians on a low-fat diet but not on a South Beach diet):D Quick and easy too, even though he did cook corn and chick peas (an ingredient he added) before hand (in non-stick skillet).
RECIPE SUBMITTED BY
Myrna 2
Milwaukie, Or
I'm 65 years old and have been cooking since I was 10. My first meal was Thanksgiving dinner with all the trimmings. My mother talked me through everything. She hated to cook. I'm completely the opposite, I love to cook and try different things. been married for 42 years and have 3 kids. Two girls and a boy, four grandchildren that I spoil rotten. Had a stroke 1 year ago but it's not stopping me. My second love is camping.