Corn Tomato Casserole

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Corn Tomato Casserole Recipe

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Corn Tomato Casserole

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Ingredients

• 1 can (16 oz.) whole kernel corn, drained
• 1 can (16 oz.) stewed tomatoes
• ¼ t. basil or oregano leaves
• dash pepper
• 2 T. dry bread crumbs
• 1 T. butter

Instructions

1. Heat oven - 425°. Mix corn, tomatoes, basil leaves & pepper in ungreased 1½ quart casserole
2. Sprinkle w/ bread crumbs & dot w/ butter.
3. Bake, uncovered until hot & bubbly, about 25 min.
4. Leave in individual dishes.
5. 6 servings.

Corn Tomato Casserole