Scalloped Tomato And Corn Casserole Recipes
SCALLOPED TOMATO AND CORN CASSEROLE
Make and share this Scalloped Tomato and Corn Casserole recipe from Food.com.
Provided by lazyme
Categories Corn
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Butter 1 quart casserole; swirl 1/4 cup crumbs around in casserole.
- Drain tomatoes and reserve juice.
- Add tomatoes and half of juice.
- Add corn; salt and pepper to taste.
- Cover with remaining bread crumbs.
- Cover with reserved juice.
- Bake at 350ºF for 1 hour or until bubbly.
Nutrition Facts : Calories 107.8, Fat 3.1, SaturatedFat 1.5, Cholesterol 5.2, Sodium 349.2, Carbohydrate 17.7, Fiber 2.3, Sugar 3.9, Protein 3.5
SCALLOPED CORN & TOMATOES
Simple but tasty dish. I like to use jalapeño peppers to give the recipe a bit of zip and top it off with parmesan cheese.
Provided by Bergy
Categories Corn
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Lightly grease a 1-quart casserole dish.
- Heat oven to 350°F.
- Mix the corn, tomatoes, tomato juice and 2 tbsp of melted butter (margarine). Season to taste.
- Blend in the crumbs, onion, pepper and sugar.
- Turn into the casserole.
- Top with the parmesan cheese if you are using it.
- Bake at 350°F for 30 minutes or until lightly browned and heated through.
Nutrition Facts : Calories 342, Fat 14.2, SaturatedFat 7.8, Cholesterol 30.5, Sodium 658.7, Carbohydrate 50.8, Fiber 4.7, Sugar 14.2, Protein 7.4
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