Fresh Corn and Tomato Casserole

27 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

Ingredients

4 slices bacon
8 ears fresh corn
1/4 cup butter
1 teaspoon salt
2 large tomatoes, sliced

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Metric US

Original recipe yields 6 servings

Directions

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.

Nutrition

Amount Per Serving (6 total)

Calories
328 cal
16%

Fat
18.5 g
28%

Carbs
38.8 g
13%

Based on a 2,000 calorie diet

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Reviews (27)

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CSANDST1

Aug. 27, 2003

"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."

GINAH1

Aug. 27, 2003

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

MARY ANN PUTMAN

Sep. 16, 2003

"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...." See more"

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