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Print this Recipe    Corn 20

IOWA CORN CASSEROLE

1 pound bacon, diced
2 cups bread crumbs
1/4 cup minced onion
1/2 cup chopped green pepper
2 cans cream style corn (16.5 oz. ea.)

In a skillet, fry the bacon until lightly browned. Remove and set
aside. Pour 1/8 to 1/4 cup of the bacon drippings over bread
crumbs; set aside. Discard all but 2 tablespoons of remaining
drippings; saute onion and green pepper until tender. Stir in corn
and bacon. Spoon into a 1 quart baking dish; sprinkle with crumbs.
Bake at 350 degrees for 20-25 minutes or until bubbly and heated
through. Yield: 6-8 servings.

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