Baked Tomatoes & Corn Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 can: , (16 oz) tomatoes
1 tbsp: Sugar,
Pinch rosemary,
Pinch black pepper,
16 ounce: Frozen corn kernels,
1: Green bell pepper, chopped
2: Onions, chopped
2 tbsp: Chili colorado, (or you can
Use any hot sauce, use
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.
Source from luhu.jp
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.
Source from luhu.jp
Tags
Vegetables