CORN, LIMAS AND TOMATOES

Corn, Limas and Tomatoes

1 medium onion, chopped
1 green bell pepper, chopped
1 (16 ounce can whole kernel white corn, drained
1 (17 ounce) can lima beans, drained
1 (8 ounce) can tomato sauce
1 (16 ounce) can stewed tomatoes
1 tablespoon Worcestershire sauce
Salt and pepper
Seasoned salt, to taste
4 slices bacon

Cook onion and green pepper in a little oil until tender. Combine the corn, limas, tomato sauce, tomatoes, vegetables and seasonings in an 8-inch square casserole. Lay bacon slices across top. Bake covered at 350 degrees F for 1 hour. Uncover for last 10 minutes to crisp bacon. Serves 8.

Variation
This dish may be made with fresh vegetables. Cover bottom of casserole with bacon slices. Then place over bacon a layer of fresh lima beans, a layer of sliced, peeled fresh tomatoes, chopped onion and green pepper, a layer of fresh white corn cut off cob, a second layer of tomatoes and a covering of bacon strips. Salt and pepper liberally between layers. Cover and bake as above for at least 1 hour or until limas are done.