Creole Corn Casserole

This simple side dish is from the First Lady Bicentennial Cookbook. I like to add some spices and herbs to it for a little more flavor. This can also be prepared ahead of time and then baked at a later time.

• Ready In: 45 mins
• Serves: 8

Ingredients

• 3  tablespoons bacon drippings
• 1⁄3 cup flour
• 1 (15 1/4ounce) can corn, drained
• 1 (1 lb) can tomatoes, drained
• 1  small onion, chopped
• 1  stalk celery, finely chopped
• 1⁄4 lb cheese, grated
•  salt and pepper, to taste

Directions

1. Preheat oven to 350°F.
2. Heat the bacon drippings in a large nonstick skillet.
3. Add flour and brown lightly.
4. Add corn, tomatoes, celery, and onion.
5. Mix well and remove from heat.
6. Make layers in a 2 quart casserole, alternating vegetables and grated cheese.
7. Salt and pepper to taste.
8. Bake 30 minutes (covered) in 350ºF oven.