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    Corn Tomato Casserole


    Source of Recipe


    Amy Vanderbilt


    Recipe Introduction


    Corn and tomato casserole. Suiotable for the Vegetarian if you use Vegetarian Bacon.


    List of Ingredients


    • 2 cups whole kernal corn
    • 1 small onion
    • 1/2 green pepper
    • 3 slices bacon [Amy] or Vegetarian Bacon [Phil]
    • 2 medium home grown tomatoes
    • 1 tsp salt
    • 1 tsp sugar
    • 1/8 tsp pepper
    • 3/4 cup cracker crumbs


    Instructions


    1. Preheat oven 375F. Grease 2 qt casserole
    2. Cut corn form cob [you can use frozen also but make sure it is thawed] Peel and dice onion. Dice green pepper. Cook bacon in skillet until crisp. [note this step differs with the type of bacon you use. For Vegetarian read directions on package]
    3. Real bacon: Remove to paper towels to drain.
      Fake bacon. simply set aside.
      Real bacon use the fat. Fake bacon use a bit of butter or Vegan margerine flavored with a hint of hickory liquid smoke.
    4. Cook the onions and peppers in this for five minutes
    5. Scald and skin the tomatoes [I don't bother]
      Cut into slices.

    6. Pour corn into casserole. Sprinkl with half salt and sugar. Cover with onion mixture. Place tomatoes on top. Season with salt and pepper.
    7. Crumble the bacon [you could use bacon bits fake bacon for the vegetarians/vegans also] Mix with bread crumbs.
    8. Top casserole. Bake 25 to 30 minutes


    Final Comments


    Serves four
 

 

 

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