The-Last-Days-of-Summer Casserole
2 c. corn, fresh cut from the cob
1 small onion
1/2 green pepper
3 slices bacon
2 medium tomatoes
1 tsp. salt
1 tsp. sugar
1/8 tsp. pepper
3/4 c. coarse cracker crumbs
Preheat oven to 375F. Grease 2-quart casserole. Cut fresh corn from cob. Peel and dice onion. Dice green pepper. Cook bacon in skillet until crisp. Remove slices to thick paper towels to drain. Cook onion and pepper in bacon fat about 5 minutes. Scald and skin tomatoes. Cut in slices. Pour corn into prepared casserole. Sprinkle with half of salt and sugar. cover with onion mixture. Place tomato slices over this. Season with remaining salt, sugar and pepper. Crumble bacon. Mix with crumbs. Sprinkle over top of casserole. Bake 25 to 30 minutes.
2 c. corn, fresh cut from the cob
1 small onion
1/2 green pepper
3 slices bacon
2 medium tomatoes
1 tsp. salt
1 tsp. sugar
1/8 tsp. pepper
3/4 c. coarse cracker crumbs
Preheat oven to 375F. Grease 2-quart casserole. Cut fresh corn from cob. Peel and dice onion. Dice green pepper. Cook bacon in skillet until crisp. Remove slices to thick paper towels to drain. Cook onion and pepper in bacon fat about 5 minutes. Scald and skin tomatoes. Cut in slices. Pour corn into prepared casserole. Sprinkle with half of salt and sugar. cover with onion mixture. Place tomato slices over this. Season with remaining salt, sugar and pepper. Crumble bacon. Mix with crumbs. Sprinkle over top of casserole. Bake 25 to 30 minutes.