18 Mar 2009
|Frozen corn souffle||12 Ounce|
|Dry bread crumbs||1⁄4 Cup (4 tbs)|
|Chopped green onions||2 Tablespoon|
Remove stem ends from tomatoes.
Scoop out pulp, leaving 1/2-inch walls.
Place tomatoes in pie plate, 9 x 1 3/4 inches.
Mix remaining ingredients.
Fill tomatoes with corn mixture.
Cook uncovered in 350Â° oven until filling is hot, 20 to 25 minutes.
Corn-Filled Tomatoes Recipe