Ingredients:
- 3 tablespoons bacon drippings
- 1/3 cup flour
- 1 can shoe peg corn or Niblets, about 12 ounces, drained
- 1 can (14.5 ounces) tomatoes, drained
- 1 small onion, chopped
- 1 rib celery, finely chopped
- 1/4 pound cheese, grated
- salt and pepper
Preparation:
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.
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