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Fresh Corn and Bacon Casserole

6 sl Bacon
6 Ears fresh corn
1/2 c Chopped green pepper
1/2 c Chopped onion
1 ts Salt
1/8 ts Pepper
2 Fresh tomatoes; peeled and sliced

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 degrees for 30 to 40 minutes, until corn is tender. Yield: 6 servings.

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