Corn-Tomato Casserole
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A home-kitchen version of corn-tomato casserole, written step by step so it's easy to follow that's worth the oven time.
Ingredients
- 2 cans Mitchell's white Shoe Peg corn, drained
- 1 (14 1/2 oz.) can tomatoes
- 1 stick butter, melted
- 2 1/2 slices white bread, broken into small pieces
- 1/2 tsp. salt
- 1/2 tsp. celery salt
- 1/4 tsp. pepper
- 2 Tbsp. minced onion
- 2 Tbsp. minced green pepper
Method
Mix
corn
and tomatoes
in saucepan. Add seasonings, pepper,
onion
and 1 1/2 slices bread (broken).
Measure in 5 tablespoons
melted
butter.
Bring to a simmer on medium heat for about
3 minutes, stirring often. Break 1 slice of bread into remaining butter.
Butter
casserole.
Pour
in
corn mixture; top
with buttered bread crumbs.
Bake at 350° about 25 minutes.
Rate:
