Corn and Tomato Casserole

Southern.Crockpot's picture

Dec. 12, 2011

Ingredients

Corn ears 6
Onion 1 Medium , chopped
Green pepper 1 Medium , chopped
Butter/Margarine 2 Tablespoon
Tomatoes 5 Medium , sliced 1/2 inch thick
Salt 1 Teaspoon
Pepper 1/2 Teaspoon
Soft breadcrumbs 1 Cup (16 tbs)
Melted butter/Margarine 2 Tablespoon

Directions

GETTING READY

1) Cut the corn from cob and keep aside.

MAKING

2) Mix corn with onion and green pepper.

3) Take 2 tablespoons of butter in a pan and saute mixed corn, onion and green pepper for 5 minutes.

4) Pour half or corn mixture into a casserole and top with tomato slices.

5) Sprinkle salt and pepper.

6) Repeat the layers.

7) Mix the breadcrumbs with 2 tablespoons of butter and sprinkle over the layers.

8) Bake for half an hour at 275 degrees.

SERVING

9) Serve the Corn and Tomato Casserole as a side dish to grills or barbecues

Recipe Summary

Difficulty Level: Easy
Cook Time: 40 Minutes
Ready In: 40 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 207Calories from Fat 64

 % Daily Value*

Total Fat 7 g10.8%

Saturated Fat 4 g20%

Trans Fat 0 g

Cholesterol

Sodium 295 mg12.29%

Total Carbohydrates 36 g12%

Dietary Fiber 5 g20%

Sugars 8 g

Protein 5 g10%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet