Okra, Corn and Tomatoes

 

4

slices bacon

1

cup coarsely chopped onion (1 large)

2

cups diced tomatoes (from 28-oz can), undrained

2

cans (15.25 oz each) Green Giant® whole kernel corn, drained

2 1/2

cups frozen cut okra (from 1-lb bag)

1

teaspoon seasoned salt

1/4

teaspoon garlic powder

1/2

teaspoon hot pepper sauce

• 1 In 12-inch skillet, cook bacon over low heat 8 to 10 minutes, turning occasionally, until crisp. Drain on paper towels. Crumble bacon; set aside. Reserve 1 tablespoon bacon drippings in skillet.
• 2 Cook onion in bacon drippings over medium heat 2 to 3 minutes, stirring occasionally, until tender. Stir in remaining ingredients except bacon. Heat to boiling. Reduce heat to low; cover and simmer 6 to 8 minutes, stirring occasionally, until okra is tender. Sprinkle with bacon.