Iowa Corn Casserole
1 pound bacon, diced
2 cups bread crumbs
1/4 cup minced onion
1/2 cup chopped green pepper
2 16 ounce cans cream style corn
In a skillet, fry the bacon until lightly browned. Remove and set aside. Pour 1/8 to 1/4 cup of the bacon drippings over bread crumbs; set aside. Discard all but 2 tablespoons of remaining drippings; saute onion and green pepper until tender. Stir in corn and bacon. Spoon into a 1 quart baking dish; sprinkle with crumbs. Bake at 350F for 20 to 25 minutes or until bubbly and heated through.
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