Kat's 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 drippings. Add flour and brown. Add corn, tomatoes, celery, and onion. Mix well and remove from heat. Make layers in 2 quart casserole, alternating vegetables and grated cheese. Salt and pepper to taste. Bake 30 minutes (covered) in 350 degrees oven.
Serves 8.

 

Time sneaks up on you like a windshield on a bug.

- Jon Lithgow