Fresh Corn and Tomato Casserole27 Reviews
- Prep: 15 min
- Cook: 45 min
- Ready In: 1 hr
“This casserole is wonderful for a backyard picnic. It uses all fresh ingredients and simply contains corn, tomatoes and bacon. A great complement for a barbecue.” - by RALWOLF
Original recipe yields 6 servings
- Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium-high heat until crisp and evenly brown; drain. Chop bacon, and set aside.
- 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.
- Spread a layer of the corn mixture into the bottom of a 2-quart casserole dish, then layer with tomatoes. Repeat layers twice, ending with tomatoes on the top.
- Bake uncovered in preheated oven for 30 minutes, or until corn is tender.
Amount Per Serving (6 total)
- 328 cal
- 18.5 g
- 38.8 g
Based on a 2,000 calorie diet
Reviews (27)Rate This Recipe
"My husband and I enjoyed this a lot. I changed the prep. a bit. Instead of sauteeing corn (used frozen) I mixed all ingredients together and baked. Added one green onion; used low fat marg. and tur..." See morekey bacon; omitted salt. Very flavorful and would be great for a picnic."
Garden Fresh Tomato Soup
Cream of Fresh Tomato Soup
Just swipe to see more like this.