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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This simple side dish is from the First Lady Bicentennial Cookbook. I like to add some spices and herbs to it for a little more flavor. This can also be prepared ahead of time and then baked at a later time. Ingredients:
3 tablespoons bacon drippings |
1/3 cup flour |
1 (15 1/4 ounce) can corn, drained |
1 (1 lb) can tomato, drained |
1 small onion, chopped |
1 stalk celery, finely chopped |
1/4 lb cheese, grated |
salt and pepper, to taste |
Directions:
1. Preheat oven to 350°F.
2. Heat the bacon drippings in a large nonstick skillet.
3. Add flour and brown lightly.
4. Add corn, tomatoes, celery, and onion.
5. Mix well and remove from heat.
6. Make layers in a 2 quart casserole, alternating vegetables and grated cheese.
7. Salt and pepper to taste.
8. Bake 30 minutes (covered) in 350ºF oven.
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