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Title: Baked Tomatoes and Corn
Categories: Vegetable
Yield: 6 Servings

1cn(16 oz) tomatoes
1tbSugar
  Pinch rosemary
  Pinch black pepper
16ozFrozen corn kernels
1 Green bell pepper, chopped
2 Onions, chopped
2tbChili colorado (or you can
  Use any hot sauce - use
  Less if you like)
1tbMargarine
1/2tsSalt
2cDry bread crumbs
1cGrated cheese

Contributed to the echo by: Leti Labell Baked Tomatoes and Corn

Pour off the liquid from the canned tomatoes. Simmer the tomatoes with the sugar and spices for about 5 minutes. Add the corn, green or red pepper, onion, chili colorado or chili sauce, margarine, and salt. Cook slowly for about 15 minutes.

Spray a casserole dish with non-stick vegetable spray. Place alternate layers of vegetable mixture, bread crumbs, and cheese, ending up with a layer of cheese. Bake in a 400 degree oven for about 20 minutes, or until the top is brown.

Serves 6.

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