Corn and Tomato Casserole |
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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This is truly summer in a casserole. All of these are in oversupply at around the same time. At first, they are so wonderful just plain, but in time, you might start getting a little tired of them. That's when to bring out the casseroles. Ingredients:
4 slices bacon, cut in half |
2 cups breadcrumbs, soft |
2 cups tomatoes, chopped (fresh) |
1 medium green pepper, chopped |
3 cups corn, fresh and cut from cob or 1 (16 ounce) bag frozen corn |
1/4 teaspoon salt |
1/4 teaspoon sugar |
1/4 teaspoon black pepper |
1/4 cup butter, melted |
Directions:
1. Preheat oven to 375.
2. Take the four slices off the pack as a group and cut in half widthwise.
3. In a blender, blend 3-4 slices gluten free bread to create 2 cups breadcrumbs.
4. Place half of bacon in a shallow 2 qt casserole, and top with 1 c breadcrumbs.
5. Layer half of tomatoes, green pepper, and corn over breadcrumbs; sprinkle with half of salt, sugar and pepper. Repeat layers of the veggies and seasoning.
6. Combine the melted butter and remaining 1 c breadcrumbs, stirring well; spoon evenly over casserole.
7. Top with remaining bacon; bake at 375 F for 40-45 minutes.
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