Scalloped Corn Casserole

• 4 slices bacon, cooked crisp (save drippings)
• 3 tablespoons bacon drippings
• 3/4 cup onion, chopped (can use regular or green onions)
• 1/2 cup green pepper, chopped
• 2 cups Ritz cracker crumbs
• 2 (14 3/4 ounce) cans cream-style sweet corn
• 3 eggs
• 1 (4 ounce) can pimientos, drained
• 3/4 cup milk
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup shredded cheddar cheese (can use more and can use whatever cheese you like)

1. Fry bacon, drain and set aside. Cook onion and green pepper in 3 tablespoons of the bacon drippings then add cracker crumbs to the skillet with the green pepper and onions and brown just a little. Set this aside. Combine corn, eggs, pimentos, milk, salt and pepper (mixing with a spoon) and pour into sprayed 2 quart casserole dish. Sprinkle green peppers, onion and cracker crumbs over the top. Next, sprinkle on the cheese and crumble the bacon slices on the cheese.
2. Bake in preheated 350 degree oven for 45 to 50 minutes.

bacon, bacon, onion, green pepper, cracker crumbs, creamstyle, eggs, pimientos, milk, salt, black pepper, cheddar cheese

Taken from www.food.com/recipe/scalloped-corn-casserole-516525 (may not work)