1 can (16 oz) tomatoes
1 tbsp sugar
1 pinch rosemary
1 pinch black pepper
16 oz frozen corn kernels
1 green bell pepper, chopped
2 onions, chopped
2 tbsp chili colorado (or you can
1 use any hot sauce - use
1 less if you like)
1 tbsp margarine
1/2 tsp salt
2 cup dry bread crumbs
1 cup grated cheese
Directions
Contributed to the echo by: Leti Labell Baked Tomatoes and Corn
Pour off the liquid from the canned tomatoes. Simmer the tomatoes
with the sugar and spices for about 5 minutes. Add the corn, green or
red pepper, onion, chili colorado or chili sauce, margarine, and
salt. Cook slowly for about 15 minutes.
Spray a casserole dish with non-stick vegetable spray. Place alternate
layers of vegetable mixture, bread crumbs, and cheese, ending up with
a layer of cheese. Bake in a 400 degree oven for about 20 minutes, or
until the top is brown.
Serves 6.
Servings: 6 servings
Baked Tomatoes & Corn Recipe brought to you by Recipe Ideas
Categories: Tomato; Vegetable
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We hope you enjoy this Baked Tomatoes & Corn recipe.
