Baked Tomatoes And Corn Recipe

Contributed by: Leti Labell

Step 1

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.

Step 2

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.

Step 3

Serves 6.

Things You'll Need

  • 1cn (16 oz) tomatoes
  • 1tb Sugar
  • Pinch rosemary
  • Pinch black pepper
  • 16oz Frozen corn kernels
  • 1 Green bell pepper, chopped
  • 2 Onions, chopped
  • 2tb Chili colorado (or you can use any hot sauce - use less if you like)
  • 1tb Margarine
  • 1/2ts Salt
  • 2c Dry bread crumbs
  • 1c Grated cheese

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