Creole Corn Casserole

From the First Lady Bicentennial Cookbook.
  • 3 tablespoons bacon drippings
  • 1/3 cup flour
  • 1 can shoe peg corn (Niblets), drained
  • 1 pound can tomatoes, drained
  • 1 small onion, chopped
  • 1 rib celery, finely chopped
  • 1/4 pound cheese, grated
  • Salt and pepper

Heat the drippings. Add flour and brown. Add corn, tomatoes, celery, and onion. Mix well and remove from heat. Make layers in a 2 quart casserole, alternating vegetables and grated cheese. Salt and pepper to taste. Bake 30 minutes (covered) in 350 degrees oven.

  • Yields: 8 servings
  • Preparation Time: 45 minutes
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