Plantation Casserole

An easy and tasty vegetable casserole with a little bacon for crunch and extra flavor.

• 1 can (approx. 15 ounces) green beans, drained, about 2 cups
• 1 can (approx. 15 ounces) carrots, drained, about 1 1/2 to 2 cups
• 1 can (approx. 12 to 15 ounces) corn, drained, about 1 1/2 to 2 cups
• 1 can (10 3/4 ounces) condensed cream of mushroom soup
• 6 to 8 slices bacon, cooked and crumbled
• 1/4 teaspoon pepper

Biscuits

• 3/4 cup cornmeal
• 1 1/2 cups all-purpose flour, sifted before measuring
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/3 cup shortening
• 2/3 cup milk

Preheat oven to 425°.
Combine drained or thawed vegetables, soup, bacon, and pepper in a 2-quart casserole. Place in oven and bake for 10 minutes while preparing biscuits.

Sift together the cornmeal, flour, baking powder, and salt. Cut in shortening until mixture resembles coarse crumbs. Add milk and mix just until mixture is moistened. Turn out onto lightly floured surface and knead for a couple of seconds. Roll out to 1/2-inch thickness and cut with a biscuit cutter or doughnut cutter. Arrange over the hot casserole and bake for 12 to 16 minutes longer, until biscuits are hot and browned.
Serves 8.