Fresh Corn And Tomato Casserole

Ingredients

• 8 to 10 ears fresh corn
• 14 c butter or bacon drippings
• 4 slices crisp bacon chopped
• 1 tsp salt or to suit taste
• 2 large tomatoes peeled and sliced

Directions

1. Cut corn from cob about 4 to 5 cups of corn
2. Melt butter or drippings in skillet add corn and saute quickly for about 5 minutes
3. Add bacon and salt arrange in buttered casserole in alternate layers with the sliced tomato
4. Place in oven at 350 for about 30 minutes or until corn is tender
5. Serve hot
6. Makes 5 to 6 servings