Fresh Corn Casserole
8 slices bacon
8 ears fresh corn, cut from cob
1 cup chopped green bell pepper
1/2 cup chopped onion
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dry mustard
3 fresh tomatoes, peeled and sliced
Preheat oven to 350 degrees. Fry bacon in large skillet until crisp. Drain on paper towels. In same skillet, pour off all but 2 tablespoons bacon drippings. Add corn, bell pepper, and onion. Saute 5 minutes.
Combine crumbled bacon, salt, pepper, and mustard in small bowl. In greased 2-quart baking dish, layer 1/2 corn mixture, 1/2 bacon mixture, and 1/2 tomatoes. Repeat layers. Bake uncovered 35 minutes. Serves 8.
Contributed by Dining by Fireflies (North Carolina)
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