For a picnic in the backyard, this casserole is perfect. It just has corn, tomatoes, and bacon and is made entirely with fresh ingredients. a fantastic side dish for a BBQ.
| Prep Time: | 20 mins |
| Cook Time: | 32 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 22 mins |
| Servings: | 25 |
| Yield: | 1 10×15-inch jelly roll pan |
Ingredients
- 2 cups all-purpose flour
- 1 cup butter, at room temperature
- ½ cup white sugar
- 3 large eggs
- 1 ½ cups light brown sugar
- ¼ cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup chopped walnuts
- ½ cup maraschino cherries, drained and chopped
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Line a 10×15-inch jelly roll pan with aluminum foil.
- Mix 2 cups flour, butter, and white sugar together into a smooth dough in a large bowl. Press evenly into prepared pan to make crust.
- Bake in the preheated oven until crust is lightly golden, about 12 minutes. Remove from oven and let cool.
- Whisk eggs in a large bowl until fluffy, 2 to 3 minutes. Add brown sugar, 1/4 cup flour, baking powder, and salt; mix well until smooth. Fold in walnuts and maraschino cherries. Spread filling over baked crust.
- Bake in the preheated oven until filling is set and golden brown, 20 to 25 minutes. Remove oven and allow to cool completely, 30 to 45 minutes.
- Substitute pecans for the walnuts if preferred.
- Use an electric mixer to make the filling if preferred.
Nutrition Facts
| Calories | 218 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 42 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 5 g |
| Sodium | 121 mg |
| Sugars | 17 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
This reminded me of a recipe my cooking teacher (who I adored) gave me many years ago. It was quite similar, however I wish it was a little less sweet.