Fresh Corn and Tomato Casserole

Fresh Corn and Tomato Casserole

29 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
Recipe by  RALWOLF

“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.”

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Adjust Servings

Original recipe yields 6 servings



  1. 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.
  2. 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.
  3. 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.
  4. Bake uncovered in preheated oven for 30 minutes, or until corn is tender.

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Reviews (29)

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 turkey bacon; omitted salt. Very flavorful and would be great for a picnic.



This was good the day I made it but the leftovers were soggy.



Kudos Ronda. My husband and I loved this recipe. The only thing I'll do differently the next time is peel the tomatoes. The skin is tough after baking.

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Amount Per Serving (6 total)

  • Calories
  • 328 cal
  • 16%
  • Fat
  • 18.5 g
  • 28%
  • Carbs
  • 38.8 g
  • 13%
  • Protein
  • 8.9 g
  • 18%
  • Cholesterol
  • 33 mg
  • 11%
  • Sodium
  • 629 mg
  • 25%

Based on a 2,000 calorie diet



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Garden Fresh Tomato Soup


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Cream of Fresh Tomato Soup