Baked Bacon & Tomato Casserole

• 4 slices OSCAR MAYER Bacon Rite Aid 2 For $7.00 thru 02/06
• 1 green pepper, cut into thin matchlike sticks
• 1 cup chopped zucchini
• 4 green onions, finely chopped
• 5 cups chopped seeded peeled tomatoes
• 2 Tbsp. brown sugar
• 1 tsp. dried basil leaves
• 1 tsp. dried oregano leaves
• 1 bay leaf
• 1/2 tsp. ground black pepper
• 3 drops hot pepper sauce
• 8 saltine crackers, finely crushed
• 1 cup KRAFT Shredded Colby & Monterey Jack Cheeses

1. Cook bacon in large skillet until crisp.
2. Remove bacon from skillet, reserving 2 Tbsp.
3. drippings in skillet.
4. Drain bacon on paper towels.
5. Add peppers, zucchini and onions to reserved drippings; cook and stir on medium-high heat 3 to 4 min.
6. or until peppers are crisp-tender.
7. Stir in all remaining ingredients except cracker crumbs and cheese; simmer on medium-low heat 10 to 15 min.
8. or until tomatoes are tender.
9. Remove and discard bay leaf.
10. Heat oven to 350 degrees F. Crumble bacon.
11. Add to tomato mixture; mix well.
12. Spoon into 4 small baking dishes; top with cracker crumbs and cheese.
13. Bake 15 min.
14. or until heated through.

bacon, green pepper, zucchini, green onions, tomatoes, brown sugar, basil, oregano, bay leaf, ground black pepper, pepper sauce, crackers, cheeses

Taken from www.kraftrecipes.com/recipes/baked-bacon-tomato-casserole-161565.aspx (may not work)