Corn and Tomato Casserole


Corn and Tomato Casserole

Submitted by: Sarah Cannon, Eastern Illini Electric Cooperative
Servings 6
Calories 224kcal


  • 3 strips bacon
  • 1/3 cup onion minced
  • 3 tablespoons green pepper chopped
  • 3 cups corn fresh or frozen
  • 2-1/2 cups fresh tomatoes peeled, chopped and drained
  • 1 tablespoon brown sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon dried basil


  • 1/2 cup Italian breadcrumbs
  • 2/3 cup shredded cheddar cheese


  • Preheat oven to 350 F.
  • Fry bacon until crisp. Drain and save drippings in skillet.
  • Add onion and green pepper to bacon grease and cook until tender.
  • Add corn, brown sugar, salt, pepper, basil and tomatoes. Simmer 10-15 minutes. Add bacon and stir.
  • Pour into a greased 1-1/2-quart casserole dish. Top with breadcrumbs.
  • Bake for 30 minutes. Top with cheese and bake 5 more minutes. Note: tastes best with fresh ingredients but can use canned or frozen vegetables.


Nutrition information: 224 calories; 9.7g fat; 572mg sodium; 26g carbohydrates; 11g protein.