Fresh Corn and Bacon Casserole
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INGREDIENTS
INSTRUCTIONS
In a large skillet, cook bacon until crisp. Remove from skillet, drain on paper towels and crumble. Remove all but 2 Tablespoons bacon fat from skillet. Cut corn from cobs. Add corn, green pepper and onion to bacon fat. Cook over high heat for 5 minutes. Add crumbled bacon, salt and pepper. In a 2 quart casserole, alternate layers of the corn mixture and tomato slices. Bake, uncovered, at 350? for 30 to 40 minutes, until corn is tender. Yield: 6 servings. KAREN VALENTINE SANDERS (MRS. BRANT) BIRMINGHAM, AL From
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (151g) | ||
| Recipe Makes: 6 Servings | ||
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| Calories: 225 | ||
| Calories from Fat: 125 (56%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 13.9g | 18 % | |
| Saturated Fat 4.4g | 22 % | |
| Monounsaturated Fat 6g | ||
| Polyunsanturated Fat 2g | ||
| Cholesterol 19mg | 6 % | |
| Sodium 249.7mg | 9 % | |
| Potassium 376.8mg | 10 % | |
| Total Carbohydrate 21.8g | 6 % | |
| Dietary Fiber 3.4g | 13 % | |
| Sugars, other 18.4g | ||
| Protein 6.8g | 10 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 225
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