Email to TRISH      

Recipe Categories: Trish's HOME PAGEAPPETIZERS BBQ Beauty BEVERAGES BIGPOTCOOKING BREAD BreadMachine BREAKFAST CAKESandPIES CANDY CANNINGANDPRESERVING CarePackages CASSEROLES Cheesemaking CHILI Christmas Cocktails COOKIES CraftRecipes CROCKPOT DESSERTS DIABETIC DoggieTreats DutchOvenCooking EGGS ETHNIC FISHandSEAFOOD FreezerRecipes FRUIT IceCream JAMSandJELLIES KITCHENGIFTS KitchenTipsandHints KITTYFOOD KOPYKAT MakeYourOwnMixes MARINADES MEATS PASTA PASTRIES PICKLESandRELISHES PIZZA POULTRY RICE SALADandDRESSING Salsa SANDWICHES SAUCES SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN WildBirdFood WildGame

Fresh Corn and Tomato Casserole




Source of Recipe


?


List of Ingredients







4 slices bacon

8 ears fresh corn

1/4 cup butter

1 teaspoon salt

2 large tomatoes, sliced

1. Preheat oven to 350°. Place bacon in a large, deep skillet. Cook over medium-high heat until crisp and evenly brown; drain. Chop bacon, then set aside.

2. Cut corn from cobs. There should be about 4 or 5 cups of corn kernels. Melt butter in a large skillet over medium heat. Add the corn and cook for about 5 minutes, stirring constantly. Stir in the bacon and salt and remove from heat.

3. Spread a layer of the corn mixture into the bottom of a two-quart casserole dish, then layer with tomatoes. Repeat layers twice, ending with tomatoes on top.

4. Bake uncovered in preheated oven for 30 minutes or until corn is tender.


Recipe