Corn Casserole with Tomatoes and Bacon
6 slices bacon, cut in halves crosswise 2 cups fine dry bread crumbs 1/2 cup chopped green bell pepper, about 1 medium pepper 1 can (approximately 15 ounces) diced tomatoes 2 cups fresh or frozen corn kernels 1 1/2 teaspoons salt 1/4 teaspoon pepper 1 teaspoon sugar Arrange half of the bacon in the bottom of a shallow 2-quart casserole. Top with half of the bread crumbs. Add to casserole in layers: green bell pepper, tomatoes, and corn which has been seasoned with the salt, pepper, and sugar. Top corn casserole with remaining bread crumbs and remaining bacon. Bake at 375° for 1 hour, or until topping is lightly browned. Corn Casserole serves 6. Delma --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
