Iowa Corn Casserole
Yield
3 servingsPrep
15 minCook
25 minReady
40 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
bacon
diced |
|
| ½ | cup |
green bell peppers
chopped |
|
| 2 | cups |
bread crumbs
|
|
| 2 | cans |
corn
cream style, 16.5 ounces each |
*
|
| ¼ | cup |
onions
minced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
bacon
diced |
|
| 118 | ml |
green bell peppers
chopped |
|
| 473 | ml |
bread crumbs
|
|
| 2 | cans |
corn
cream style, 16.5 ounces each |
*
|
| 59 | ml |
onions
minced |
|
Directions
In a skillet, fry the bacon until lightly browned.
Remove and set aside.
Pour ⅛ to ¼ cup of the bacon drippings over bread crumbs; set aside.
Discard all but 2 tablespoons of remaining drippings; sauté onion and green pepper until tender.
Stir in corn and bacon.
Spoon into a 1 quart baking dish ; sprinkle with crumbs.
Bake at 350℉ (180℃) F for 20 to 25 minutes.
