Saturday, June 12, 2010

Scalloped Corn and Tomato Casserole

Scalloped Corn and Tomato Casserole

2 cups fresh bread crumbs
2 cups peeled and chopped tomatoes
2 cups whole kernel corn (thawed frozen or canned is okay)
1/4 cup butter
1 tsp salt
1/2 tsp freshly ground black peper
1 cup grated cheddar cheese, divided

Combine all ingredients, reserving 1/3 cup cheddar cheese. Pour into greased shallow baking dish. Sprinkle remaining 1/3 cup cheddar cheese on top. Bake at 350 for 20 to 30 minutes, or until slightly browned on top.

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