1 (9 inch) layer pie crust
2 slices bacon
1 1/2 slices Swiss cheese
1/3 cup diced onion
1 (15 ounce) can corn, drained
1 (3 ounce) package corn muffins
1/4 yellow onion
1/2 teaspoon dried parsley
PREHEAT oven to 375 degrees F.
COOK bacon, Swiss cheese, onion and corn in large skillet over high heat until all vegetables are evenly browned; about 15 minutes. Stir gently until all vegetables are heated through. Cover pan and steam cooked until crisp. Drain grease from skillet and roll out to 1/8 inch thickness. Set aside.
MELT butter or margarine in medium saucepan over medium-high heat. Add bacon, mushrooms, onion and celery; cook until bacon loses its pink color, about 10 minutes.
MELT cheese in large saucepan over medium-low heat. Add onions, tomatoes, bell pepper, cheese, bacon, mushrooms and celery; cook until long yellow liquid is absorbed, about 10 minutes.
MELT slightly over medium heat, pour in 1 cup of cream cheese mixture and continue cooking until fluffy. Beat in remaining 1/4 cup of cream cheese mixture. Sprinkle with parsley and heat through. (Note: 8 servings, hence the order.)