Scalloped Tomato and Corn Casserole
"From Favorite Recipes of Lutheran Ladies Casseroles 1968. Sounds easy and good."
- Ready In:
- 1hr 15mins
- Ingredients:
- 5
- Serves:
-
6
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
- 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.
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RECIPE SUBMITTED BY
lazyme
Grapeview, Washington
<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p>
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