Corn and Tomato Casserole

Adapted from http://www.freequickrecipes.com/recipes/corn-and-tomato-casserole.php This is truly summer in a casserole. All of these are in oversupply at around the same time. At first, they are so wonderful just plain, but in time, you might start getting a little tired of them. That's when to bring out the casseroles.

• Ready In: 1 hr
• Serves: 6

Ingredients

• 4  slices bacon, cut in half
• 2  cups  breadcrumbs, soft
• 2  cups tomatoes, chopped (fresh)
• 1  medium green pepper, chopped
• 3  cups corn, fresh and cut from cob or 1 (16 ounce) bag frozen corn
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon sugar
• 1⁄4 teaspoon black pepper
• 1⁄4 cup butter, melted

Directions

1. Preheat oven to 375.
2. Take the four slices off the pack as a group and cut in half widthwise.
3. In a blender, blend 3-4 slices gluten free bread to create 2 cups breadcrumbs.
4. Place half of bacon in a shallow 2 qt casserole, and top with 1 c breadcrumbs.
5. Layer half of tomatoes, green pepper, and corn over breadcrumbs; sprinkle with half of salt, sugar and pepper. Repeat layers of the veggies and seasoning.
6. Combine the melted butter and remaining 1 c breadcrumbs, stirring well; spoon evenly over casserole.
7. Top with remaining bacon; bake at 375 F for 40-45 minutes.