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Scalloped Tomato and Corn Casserole

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“From Favorite Recipes of Lutheran Ladies Casseroles 1968. Sounds easy and good.”
READY IN:
1hr 15mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

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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