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Title: Baked Tomatoes and Corn
Categories: Vegetable
Yield: 6 Servings
1 | cn | (16 oz) tomatoes |
1 | tb | Sugar |
Pinch rosemary | ||
Pinch black pepper | ||
16 | oz | Frozen corn kernels |
1 | Green bell pepper, chopped | |
2 | Onions, chopped | |
2 | tb | Chili colorado (or you can |
Use any hot sauce - use | ||
Less if you like) | ||
1 | tb | Margarine |
1/2 | ts | Salt |
2 | c | Dry bread crumbs |
1 | c | Grated 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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