Creole Corn Casserole

• 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