Corn & Tomato Casserole

Serves: 6
Total Calories: 201


3 strips bacon
1/2 medium onion, finely chopped
1/4 cup finely diced green bell pepper
3 large ears sweet corn or 1 (16-ounce) package frozen sweet corn
2 tablespoons brown sugar
1/2 teaspoon salt
dash of pepper
1 teaspoon dried sweet basil
2 - 2 1/2 cups canned tomatoes, drained, chopped
3/4 cup herb-flavored stuffing mix or 3/4 cup crushed tortilla chips
2 cups shredded Cheddar cheese


In large skillet, fry bacon until crisp. Save drippings in skillet. Crumble bacon into greased 1 1/2-quart casserole dish. Set aside. Sauté onion and green pepper in bacon drippings until tender.

Cut corn off cobs; add to onion mixture along with brown sugar, salt, pepper, basil, and tomatoes. Cook 10–15 minutes. Pour over bacon in casserole. Top with stuffing mix or crushed tortilla chips and cheese. Bake at 350° for 25–30 minutes.

Nutritional Facts:

Serves: 6
Total Calories: 201
Calories from Fat: 123

This Corn & Tomato Casserole recipe is from the Best of the Best from the Midwest Cookbook Cookbook. Download this Cookbook today.

More Recipes from the Best of the Best from the Midwest Cookbook Cookbook:
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