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Tomato Corn Casserole Recipe

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This recipe for Tomato Corn Casserole, by , is from The Hillsborough Food Pantry Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Candy LaBree (Fireside Farm)
Added: Sunday, January 4, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 1/2 c. chopped tomato
2 bacon strips, cut into squares
1/4 c. chopped onion
1/2 c. chopped green pepper
1 12 oz, can corn, drained
1/2 tsp sugar
1/2 tsp. salt
pepper

Directions:
Directions:
Preheat oven to 350. Fry bacon until lightly brown. Remove from pan. Add peppers & onions. Cook until tender. Stir in sugar, cornstarch, salt, pepper & tomatoes. Cook 3-4 min. Stir in corn & crumbled bacon. Add to casserole. Bake covered 30 min.
Serves 4

Personal Notes:
Personal Notes:
Canned diced tomatoes may be used instead of fresh.

 

 

 

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