Tomato and Corn Casserole

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This vegetarian recipe is a delicious side dish!

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Serving Size / Yield

8 servings

Ingredients

  • 6 ears fresh corn
  • 1 medium onion, chopped
  • 1 medium green pepper, chopped
  • 2 Tbs. butter
  • 5 medium tomatoes
  • 1 tsp. salt
  • 1/2 tsp. ground black pepper
  • 1 C. soft breadcrumbs
  • 2 Tbs. butter, melted

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Directions

Slice 5 tomatoes 1/2" thick, set aside. Cut corn from cob. Combine corn, onion, and green pepper; sauté in 2 Tbs. butter 5 minutes. Spoon half of corn mixture into a 2 qt. casserole; top with half of the tomato slices. Sprinkle with half of the salt and pepper. Repeat next layer. Combine breadcrumbs and 2 Tbs. butter; sprinkle evenly over casserole. Bake at 375 degrees for 30 minutes.


Yield: 8 servings

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