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    Fresh Corn and Tomato Casserole


    Source of Recipe


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    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




 

 

 


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