Serves: 6
Total Calories: 201

3 strips bacon
1/2 medium onion, finely chopped
1/4 cup finely diced green bell pepper
3 large ears sweet corn or 1 (16-ounce) package frozen sweet corn
2 tablespoons brown sugar
1/2 teaspoon salt
dash of pepper
1 teaspoon dried sweet basil
2 - 2 1/2 cups canned tomatoes, drained, chopped
------------------------------
Topping:
3/4 cup herb-flavored stuffing mix or 3/4 cup crushed tortilla chips
2 cups shredded Cheddar cheese

In large skillet, fry bacon until crisp. Save drippings in skillet. Crumble bacon into greased 1 1/2-quart casserole dish. Set aside. Sauté onion and green pepper in bacon drippings until tender.

Cut corn off cobs; add to onion mixture along with brown sugar, salt, pepper, basil, and tomatoes. Cook 10–15 minutes. Pour over bacon in casserole. Top with stuffing mix or crushed tortilla chips and cheese. Bake at 350° for 25–30 minutes.

Nutritional Facts:

Serves: 6
Total Calories: 201
Calories from Fat: 123

More Recipes from the Best of the Best from the Midwest Cookbook Cookbook:
Garlic Roasted Potatoes
Parmesan Potato Rounds
Potato Latkes I
Farmhouse Potatoes ’n Ham
Holiday Mashed Potatoes
Whipped Mashed Potatoes
My Version of McDonald’s Fries
Lemon Dill Potatoes
Baked Sweet Potatoes and Apricots
Stuffed Sweet Potatoes
Oven-Roasted Vegetables
Garden Casserole
Neapolitan Vegetable Cheesecake
Spiced Red Cabbage
Cabbage Lasagne
Creamed Spinach
Berghoff Creamed Spinach
Skillet Sweet Corn
Easy Corn on the Cob
Corn & Tomato Casserole
Cream Cheese and Corn
Onion Patties
Broccoli Soufflé Restaurateur
Fried Cauliflower with Cheese Sauce
Mushrooms Florentine
Baked Sweet Sauerkraut with Tomatoes and Bacon
Sauerkraut and Sausage
White Bean Bake
Baked Beans with Garlic
Amish-Style Baked Beans
Barbecued Green Beans
Green Beans Italiano
Green Beans with Hot Bacon Dressing
Sue’s Carrot Casserole
Tally Ho Tomato Pudding