Fresh Tomato Corn Casserole

I’m still plagued with an over-abundance of tomatoes, so despite the fact that it felt like fall today, my chef’s knife is still slicing and dicing summer produce. I love that the veggies in this casserole didn’t lose any of their fresh taste in the cooking process; it is a definite”make-again” recipe!

  • Chop, fry, and drain six slices of bacon, reserving two tablespoons of grease.tomato corn
  • In bacon grease, fry…
    • 6 ears worth of corn kernels
    • 1 red pepper, diced^
    • 1 bulb of crushed garlic
    • 1 white onion,chopped
  • Mix veggies and bacon with…
    • 5 chopped tomatoes
    • 4 ounces sharp cheddar cheese
    • Salt and pepper, to taste
  • Pour all into greased 9 x 13 pan. Top with more chopped tomatoes and cheddar.
  • Bake at 375* for twenty-ish minutes.

Past the bacon, I feel pretty decent about the health quotient of this supper, and I’m never mad about my kitchen smelling like bacon. Additionally, I was thrilled to use so many of my fresh tomatoes; the garden will be bedded with snow before I know it!

^ Obviously this would have been prettier with green pepper, but red is my preference. 🙂


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