Easy Corn Casserole

I can pretty much put this casserole together in my sleep. If I know I’ll be making it as a side for dinner or to take to a family gathering, I cook the bacon for breakfast, set what we’ll eat to the side and then put the casserole together. It stores well in the fridge for a few hours before it’s time to bake it.

During the holiday’s you can also make this with leftover ham.

• 1 lb. diced bacon
• 1/4 cup minced onion
• 2 cups bread crumbs
• 2 cans cream style corn (16.5 oz.)
• 1 diced green pepper

Fry the bacon until lightly browned in a skillet, the remove and set it aside. Pour off 1/8 to 1/4 cup of the bacon drippings over the bread crumbs and set that aside. Pour the remaining bacon drippings off, leaving two tablespoons in order to sauté the onions and green peppers until they’re tender. Add the bacon and corn and mix well. Spoon this mixture into a 1 quart baking dish and sprinkle the bread crumbs over the top. Bake this for 20-25 minutes or until it is heated through and bubbly.  If you like, you can sprinkle cheddar cheese on the top as a garnish.