Scalloped Tomato and Corn Casserole |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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From Favorite Recipes of Lutheran Ladies Casseroles 1968. Sounds easy and good. Ingredients:
1 tablespoon butter or 1 tablespoon margarine |
3/4 cup seasoned bread crumbs |
1 (19 ounce) can whole tomatoes (1 pound 3-ounces) |
1 (4 ounce) can whole kernel corn, drained |
salt and pepper, to taste |
Directions:
1. Butter 1 quart casserole; swirl 1/4 cup crumbs around in casserole.
2. Drain tomatoes and reserve juice.
3. Add tomatoes and half of juice.
4. Add corn; salt and pepper to taste.
5. Cover with remaining bread crumbs.
6. Cover with reserved juice.
7. Bake at 350ºF for 1 hour or until bubbly.
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