Ham and Corn Casserole
1 pkg ranch dry dressing mix
1/2 pound bacon, diced
1 onion, diced
1 cup diced ham
3-1/2 cups cooked corn kernels (fresh, frozen or canned)
1 cup sour cream

4 eggs
3/4 cup shredded sharp Cheddar cheese, divided
Preheat oven to 350F. In an ovenproof 3-quart skillet, cook bacon, but not crispy. Remove bacon and blot on paper towels. Discard all but 1 tablespoon of bacon drippings. Add onion, along with ham to the skillet. Cook until onion is tender. Stir in corn, and dressing mix. Cool slightly. Meanwhile, beat sour cream and eggs together. Stir in 1/2 -cup cheese. Stir egg mixture into reserved corn mixture. Top with remaining cheese and cooked bacon. Bake about 30 minutes, or until top is browned and the casserole is set in the center. Serve hot. Makes 8 servings.