Total Calories: 201
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.
This Corn & Tomato Casserole recipe is from the Best of the Best from the Midwest Cookbook Cookbook. Download this Cookbook today.
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